Prep Time:
20 min
Total Time:
4 hr 5 min
Makes:
16 servings
INGREDIENTS:
1 pkg. (12 oz.) NILLA Wafers (about 88), divided
5 tsp. MAXWELL HOUSE Instant Coffee, divided
3 Tbsp. hot water, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. unsweetened cocoa powder
DIRECTIONS:
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread
half the wafers onto bottom of prepared pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water;
stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later
use.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix
well. Add eggs, 1 at a time, mixing on low speed after each just until blended. 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.
BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift
cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.