Tiramisu Cheesecake Dessert
Vanilla wafers - 12 Ounce (1 Package)
Instant coffee granules - 5 Teaspoon (Divided)
Hot water - 3 Tablespoon (Divided)
Cream cheese - 32 Ounce , softened (4 Packages, 8 Ounce Each)
Sugar - 1 Cup (16 tbs)
Sour cream - 8 Ounce (1 Cup)
Eggs - 4 , lightly beaten
Whipped topping - 1 Cup (16 tbs)
Baking cocoa - 1 Tablespoon
Layer half of the wafers in a greased 13-in.x g-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 cream cheese, sugar and sour cream until smooth.
Add eggs; beat on low speed just until combined.
Divide the batter in half.
Dissolve remaining coffee granules in remaining hot water; stir Into one portion of batter.
Spread over wafers.
Layer with the remaining wafers; brush with reserved coffee, fop with remaining batter.
Bake at 325° for 40-45 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of dish to loosen; cool 1 hour longer.
Spread with the whipped topping; dust with cocoa.