tiramisu cheesecake

How To Make tiramisu cheesecake

• 1

  Line a 9 x 13 inch pan with foil, with the edges of the foil extending over the sides.
• 2

  Line half the wafers into the bottom of the prepared pan.
• 3

  Add 2 tsp. coffee granules to 2 Tbsp. hot water, stir until dissolved.
• 4

  Brush half of it onto the wafers in the pan. Set aside the remaining instant coffee.
• 5

  Beat the cream cheese and sugar in a large bowl with a mixer until well blended.
• 6

  Add the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each egg.
• 7

  Remove 3 1/2 cups of batter and place it in a medium bowl.
• 8

  Dissolve remaining coffee granules in remaining hot water. Stir into the removed batter and spread over the wafers in the pan.
• 9

  Top with the remaining wafers and brush with the remaining dissolved coffee.
• 10

  Cover with the remaining plain batter.
• 11

  Bake for 45 minutes or until the center is almost set. Cool. Refrigerate for 3 hours.
• 12

  Use the foil as handles to lift the cheesecake out from the pan.
• 13

  Frost with the Cool Whip just before serving. Sprinkle with cocoa powder.
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