Tiramisu Cheesecake

Ingredients

• 1000 g philadelphia brick cream cheese softened
• 4  eggs 
• 5 teaspoons maxwell house coffee instant divided
• 250 g nilla vanilla wafers divided
• 1 cup cup heavy whipping cream sour
• 1 cup sugar 
• 2 tablespoons cocoa powder unsweetened
• 3 tablespoons water hot divided
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 325 degrees F.
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. coffee granules to 2 Tbsp. hot water; stir until dissolved.
5. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.
6. Beat cream cheese and sugar in large bowl with mixer until well blended.
7. Add sour cream; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. 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.
10. 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.