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.