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1
Heat oven to 325F.
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2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
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3
Spread half the wafers onto bottom of pan.
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4
Add 2 tsp.
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5
coffee granules to 2 Tbsp.
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6
hot water; stir until dissolved.
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7
Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.
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8
Beat cream cheese and sugar in large bowl with mixer until well blended.
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9
Add sour cream; mix well.
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10
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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11
Remove 3-1/2 cups batter; place in medium bowl.
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12
Dissolve remaining coffee granules in remaining hot water.
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13
Stir into removed batter; pour over wafers in pan.
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14
Top with remaining wafers; brush with remaining dissolved coffee.
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15
Cover with remaining plain batter.
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16
Bake 45 min.
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17
or until centre is almost set.
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18
Cool.
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19
Refrigerate 3 hours.
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20
Use foil handles to lift cheesecake from pan.
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21
Top with Cool Whip and cocoa powder just before serving.
