40 NILLA Wafers, crushed (about 1-1/2 cups)
HEAT oven to 325°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. Top cheesecake with COOL WHIP and remaining berries just before serving.