PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mix. Pour over crust.

BAKE 45 min. to 1 hour or until center is almost set. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles; remove foil. Place cheesecake on serving platter. Spread with the whipped topping; top with fruit. Store leftover cheesecake in refrigerator.