Tiramisu Cheesecake

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Dissolve 3 teaspoons of the instant coffee in 2 tablespoons of the hot water and let it cool slightly.

2. Dip the Nilla Vanilla Wafers briefly into the coffee, one at a time, and use about half of them to line the bottom of an 9x13-inch (23x33 cm) dish, breaking pieces to fill gaps.

3. In a large bowl, beat the softened cream cheese and sugar until smooth, then beat in the sour cream.

4. Dissolve the remaining 2 teaspoons of instant coffee in the remaining 1 tablespoon of hot water and let it cool, then stir it into the cream cheese mixture.

5. Beat in the 4 eggs, using pasteurized eggs since this dish is not baked, one at a time until just combined.

6. Gently fold the thawed COOL WHIP into the cream cheese mixture until no streaks remain.

7. Spread half of the cream mixture over the wafer layer, add another layer of dipped wafers, then spread the rest of the cream mixture on top.

8. Crumble or arrange the remaining wafers over the top, then cover and chill for at least 4 hours until firm.

9. Dust the top with the cocoa powder just before cutting into 24 pieces and serving.