tiramisu cheesecake

Ingredients

• Servings: 24
• 1 (250 g) package nilla vanilla wafers, divided
• 5 teaspoons maxwell house instant coffee, divided
• 3 tablespoons hot water, divided
• 4 (250 g) packages philadelphia brick cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 4 eggs
• 1 cup thawed cool whip whipped topping
• 2 tablespoons unsweetened cocoa powder

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 5 mins


• heat oven to 325 degrees f.
• line 13x9-inch pan with foil, with ends of foil extending over sides. spread half the wafers bottom of pan. add 2 tsp. coffee granules to 2 tbsp. hot water; stir until dissolved. brush half wafers in pan; reserve remaining dissolved coffee for later use.
• beat cream cheese and sugar 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. remove 3-1/2 cups batter; place in medium bowl. dissolve remaining coffee granules in remaining hot water. stir into removed batter; pour over wafers in pan. top with remaining wafers; brush with remaining dissolved coffee. cover with remaining plain batter.
• bake 45 min. or until centre is almost set. cool. refrigerate 3 hours. use foil handles to lift cheesecake from pan. top with cool whip and cocoa powder just before serving.