Tiramisu Cheesecake

Prep time20 min

Total time5hr 5min

ServingsMakes 16 servings.

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 whipped topping just before serving; sprinkle with cocoa powder.

Better For You
Save 60 calories and 8 grams of fat per serving by preparing with Neufchatel cheese, reduced-fat sour cream and frozen lite whipped topping.
How to Bake in Springform Pan
Heat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Assemble cheesecake as directed. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Continue as directed.

90595

Nutrition Information Nutrition Per Serving
Calories	400
	% Daily Value*
Total fat 28g
Saturated fat 16g
Cholesterol 145mg
Sodium 320mg
Carbohydrate 32g
Dietary fiber 1g
Total sugars 23g
Protein 7g
Vitamin A	15 %DV
Vitamin C	0 %DV
Calcium	8 %DV
Iron	4 %DV

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