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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Experience the taste of tiramisu in a spectacular, creamy cheesecake. Mamma mia! Ingredients:
1 (250 g) package nilla vanilla wafers, divided |
5 teaspoons maxwell house instant coffee, divided |
3 tablespoons hot water, divided |
4 (250 g) packages philadelphia brick cream cheese, softened |
1 cup sugar |
1 cup sour cream |
4 eggs |
1 cup thawed cool whip whipped topping |
2 tablespoons unsweetened cocoa powder |
Directions:
1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of 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.
3. 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.
4. 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.
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