Smart-Choice Tiramisu Cheesecake

• 1 pkg. (11 oz.) vanilla wafers, divided
• 5 tsp. MAXWELL HOUSE Instant Coffee, divided
• 3 Tbsp. hot water, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 1 cup sugar
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 4 eggs
• 1 cup thawed COOL WHIP LITE 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 prepared 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 Neufchatel cheese and sugar in large bowl with mixer until 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; spread 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 center is almost set.
18. Cool.
19. Refrigerate 3 hours.
20. Use foil handles to lift cheesecake from pan.
21. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.

vanilla wafers, coffee, hot water, cheese, sugar, s, eggs, topping, cocoa

Taken from www.kraftrecipes.com/recipes/smart-choice-tiramisu-cheesecake-148704.aspx (may not work)