1 box (12 oz.)Vanilla-flavored-Wafer cookies (about 88 wafers), divided
5 tsp. Instant Coffee, divided
3 Tbsp. hot water, divided
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
1 cup thawed Non-Dairy Whipped Topping
2 Tbsp. unsweetened cocoa powder
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers (about 44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the hot water....now, I must admit that here...I actually use the COLD-Lef-Over Coffee from Breakfast, 'cause by the afternoon, it's pretty strong.... Brush wafers with half of the dissolved coffee mixture; set remaining aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 3-1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; sprinkle with cocoa. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
Not a NESTLÉ®-tested recipe.