Tiramisu Cheesecake

• 1 pkg. (250 g) Nilla Vanilla Wafers, divided
• 5 tsp. Maxwell House Instant Coffee Original Roast, divided
• 3 Tbsp. hot water, divided
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 4 eggs
• 1 cup thawed Cool Whip Whipped Topping
• 2 Tbsp. unsweetened cocoa powder

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Spread half the wafers onto bottom of pan.
4. Add 2 tsp.
5. coffee granules to 2 Tbsp.
6. hot water; stir until dissolved.
7. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.
8. Beat cream cheese and sugar in large bowl with mixer until well blended.
9. Add sour cream; mix well.
10. Add eggs, 1 at a time, mixing on low speed after each just until blended.
11. Remove 3-1/2 cups batter; place in medium bowl.
12. Dissolve remaining coffee granules in remaining hot water.
13. Stir into removed batter; pour over wafers in pan.
14. Top with remaining wafers; brush with remaining dissolved coffee.
15. Cover with remaining plain batter.
16. Bake 45 min.
17. or until centre is almost set.
18. Cool.
19. Refrigerate 3 hours.
20. Use foil handles to lift cheesecake from pan.
21. Top with Cool Whip and cocoa powder just before serving.

nilla vanilla wafers, maxwell, hot water, cream cheese, sugar, sour cream, eggs, topping, cocoa

Taken from www.kraftrecipes.com/recipes/tiramisu-cheesecake-90349.aspx (may not work)