Ingredients
1 package (12 ounces) vanilla wafers5 teaspoons instant coffee granules, divided3 tablespoons hot water, divided4 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream4 large eggs, room temperature, lightly beaten1 cup whipped topping1 tablespoon baking cocoa
Preparation
Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers.
Layer remaining wafers over top; brush with reserved coffee mixture. Spread with remaining filling.
Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
To serve, spread with whipped topping. Dust with cocoa.
