Creamy Lemon Blueberry Dessert

Creamy Lemon-Blueberry Dessert

40 NILLA Wafers, crushed
3 tablespoons sugar
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
1 (16 ounce) package frozen blueberries, thawed, drained and divided
2 cups thawed COOL WHIP Whipped Topping

Heat oven to 325 degrees F. Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries. Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Crush remaining berries. Top cheesecake with COOL WHIP and crushed berries just before serving.

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