BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
ADD whipped topping; stir gently until well blended. Reserve 1/4 cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.
REFRIGERATE 3 hours or until set. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.