Thanks to my friend Katie at The Cookin Mama's Blog this is my favorite cheesecake recipe. This recipe is cooked at 325 not 350. Yes, from experience I made that mistake and it was super dry. I cooked it for a family get together and I was so disappointed. Don't make the same mistake I did.
60 Nilla Wafers crushed (about 2 cups)
5 tbsp. butter or margarine melted
3 tbsp. sugar
4 pkg (8 oz each) cream cheese, softened (I used Philadelphia Cream Cheese)
1 c. sugar
2 tbsp. flour
1 c. sour cream
1 large pkg instant vanilla pudding (dry)
2 cups Cool Whip (I used more)
1 cup each blueberries, sliced strawberries, and sliced peeled kiwis
Preheat oven to 325 degrees. Line a 13x9 inch pan, with ends of foil extending over sides. Spray with Pam. (I only extended the foil over the two end sides.) Mix wafer crumbs, butter and 3 tbsp sugar. Press into the bottom of the pan. Bake 10 minutes.
Beat cream cheese, 1 c. sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.
Bake 1 hour or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles. Remove and discard foil. Place cheesecake on platter; spread with cool whip. Top with fruit just before serving. Refrigerate leftovers.