Tiramisu Cheesecake Cupcakes

• 60 vanilla wafers
• 5 teaspoons instant coffee, divided
• 3 tablespoons hot water, divided
• 4 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 (8 ounce) container sour cream
• 1 teaspoon pure vanilla extract
• 4 eggs
• 1 (8 ounce) container Cool Whip, thawed
• 2 tablespoons unsweetened cocoa powder

1. Preheat oven to 325u0b0. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup.
2. In a large bowl, beat cream cheese and sugar on medium speed until well blended, scraping frequently. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
3. In a small bowl, dissolve 3 t. coffee granules in 1 Tbspp hot water. Remove 3 1/2 cups of cheesecake batter; place in medium bowl. Stir in dissolved coffee.
4. In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water.
5. Lightly brush each vanilla wafer, just enough to moisten the entire cookie.
6. Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5).
7. Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed.
8. Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours.
9. Store cheesecake in refrigerator.

vanilla wafers, instant coffee, hot water, cream cheese, sugar, sour cream, vanilla, eggs, cocoa

Taken from www.food.com/recipe/tiramisu-cheesecake-cupcakes-179144 (may not work)