Fruity Cheesecake

1. Stage

Heat oven to 325 degrees F.

2. Stage

Line 13- x 9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter, and 3 tablespoons sugar; press onto bottom of pan. Bake 10 minutes.

3. Stage

Beat cream cheese, 1 cup sugar, and flour with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

4. Stage

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with Cool Whip® Dips. Top with fruit just before serving.Variation: For extra lemon flavor, add 1 tablespoon lemon zest to the batter before pouring over crust.Variation: Substitute regular Cool Whip® Whipped Topping for the Cool Whip® Dips.Each serving of the regular recipe provides: 15%DV vitamin A, 20%DV vitamin C, 6%DV calcium, and 2%DV iron.Nutrition Information per Serving (1 cup wafers, 3 tablespoons butter, lemon pudding): 270 calories, 19g total fat, 12g saturated fat, 85mg cholesterol, 240mg sodium, 23g carbohydrate, less than 1g dietary fiber, 18g sugars, 4g protein, 10%DV vitamin A, 20%DV vitamin C, 4%DV calcium, 0%DV iron.Nutrition Information per Serving (1 cup wafers, 3 tablespoons butter, chocolate pudding, Baker's® chocolate): 290 calories, 20g total fat, 12g saturated fat, 85mg cholesterol, 270mg sodium, 25g carbohydrate, 1g dietary fiber, 19g sugars, 4g protein, 10%DV vitamin A, 20%DV vitamin C, 4%DV calcium, 4%DV iron.