Jo Anne Sugimoto
Featured Pinch Tips Video
- 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
- 1 c
- sour cream
- 1 c
- cool whip whipped topping, thawed
- 2 Tbsp
- unsweetened cocoa powder
1Line a 9 x 13 inch pan with foil, with the edges of the foil extending over the sides.
2Line half the wafers into the bottom of the prepared pan.
3Add 2 tsp. coffee granules to 2 Tbsp. hot water, stir until dissolved.
4Brush half of it onto the wafers in the pan. Set aside the remaining instant coffee.
5Beat the cream cheese and sugar in a large bowl with a mixer until well blended.
6Add the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each egg.
7Remove 3 1/2 cups of batter and place it in a medium bowl.
8Dissolve remaining coffee granules in remaining hot water. Stir into the removed batter and spread over the wafers in the pan.
9Top with the remaining wafers and brush with the remaining dissolved coffee.
10Cover with the remaining plain batter.
11Bake for 45 minutes or until the center is almost set. Cool. Refrigerate for 3 hours.
12Use the foil as handles to lift the cheesecake out from the pan.
13Frost with the Cool Whip just before serving. Sprinkle with cocoa powder.