- 16
- 20 mins
- 305 mins
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
Preparation
Step 1
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; spread 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.