I have a favorite dessert.( Well...I have many lol ) If I go to an Italian restaurant I just have to have Tiramisu after dinner. It is so good. If you like cream and coffee you will love it. This recipe is an easier version made with vanilla wafers instead of lady fingers. Some stores don't carry lady fingers so this is a pretty good substitute.
Ingredients
| 1 pkg | nilla waters, (about 88), divided |
| 5 tsp | instant coffee, divided |
| 3 Tbsp | hot water, divided |
| 4 pkg | cream cheese, (8 oz.) each |
| 1 c | sugar |
| 1 c | sour cream |
| 4 | eggs |
| 1 c | cool whip whipped topping, thawed |
| 2 Tbsp | unsweetened cocoa powder |
Directions
Line a 9 x 13 inch pan with foil, with the edges of the foil extending over the sides.
Line half the wafers into the bottom of the prepared pan.
Add 2 tsp. coffee granules to 2 Tbsp. hot water, stir until dissolved.
Brush half of it onto the wafers in the pan. Set aside the remaining instant coffee.
Beat the cream cheese and sugar in a large bowl with a mixer until well blended.
Add the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each egg.
Remove 3 1/2 cups of batter and place it in a medium bowl.
Dissolve remaining coffee granules in remaining hot water. Stir into the removed batter and spread over the wafers in the pan.
Top with the remaining wafers and brush with the remaining dissolved coffee.
Cover with the remaining plain batter.
Bake for 45 minutes or until the center is almost set. Cool. Refrigerate for 3 hours.
Use the foil as handles to lift the cheesecake out from the pan.
Frost with the Cool Whip just before serving. Sprinkle with cocoa powder.
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