Shirley White's Cheese Cake

Tiramisu Cheesecake Dessert

1 package (22-ounces) vanilla wafers
5 teaspoons instant coffee granules, divided
3 tablespoons hot water, divided
4 packages (8-ounces each) cream cheese, softened
1 cup sugar
1 cup (8-ounces) sour cream
4 eggs, lightly beaten
1 cup whipped topping
1 tablespoon baking cocoa

Layer half of wafers in a greased 23-in x 9-in x 2-in baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water. Brush wafers with half of coffee; set remaining mixture aside.
In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs, beat on low speed just until combined. Divide batter in half. Dissolve remaining coffee granules in remaining hot water, stir into one portion of batter. Spread over wafers, Layer with remaining wafers; brush with reserved coffee. Top with remaining batter.
Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 20 minutes
Carefully run a knife around edge of dish to loosen; cool 1 hour longer. Refrigerate overnight.
Spread with whipped topping, dust with cocoa.
Refrigerate leftovers. Yeild 12 servings.

Taste of Home
August & September 2008