Tiramisu Cheesecake

Name: Tiramisu Cheesecake
Prep time: 20 min
Total time: 305 min
Yield: 16
Ingredients: 1 pkg. NILLA Wafers (about 88), divided; 5 tsp. instant coffee, divided; 3 Tbsp. water, divided; 4 pkg. brick cream cheese, softened; 1 cup sugar; 1 cup sour cream; 4 eggs; 1 cup frozen whipped topping; 2 Tbsp. unsweetened cocoa powder

With layers of coffee-infused Nilla Wafers and creamy cheesecake, you don't ever have to choose between your two favorite desserts again.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

1 pkg. (11 oz.) NILLA Wafers (about 88), divided
5 tsp. instant coffee, divided
3 Tbsp. hot water, divided
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
1 cup thawed frozen whipped topping
2 Tbsp. unsweetened cocoa powder

Directions

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.