5 tsp instant coffee
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
1 cup cool whip
2 Tbsp unsweetened cocoa powder
Preheat oven to 325. Line 13x9 pan with foil. Layer half of the wafers on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp of hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended . Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp coffee granules in 1 Tbsp hot water. Remove 3 1/2 cups of batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers. Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; sprinkle with cocoa. Cut into 16 pieces to serve.
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