Tasty Recipes: Tiramisu Cheesecake

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Tiramisu Cheesecake

"Experience the taste of tiramisu in a spectacular, creamy cheesecake. Mamma mia!"

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 24M	Ready in : 5H5M

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

Notes :

• Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with Cool Whip and cocoa powder just before serving.

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