- Prep Time: 20 minutes (4 hours 5 minutes)
- Serving Size: 16
- 1 box (12 ounce) NILLA Wafers (about 88 Wafers), Divided
- 5 teaspoons MAXWELL HOUSE Instant Coffee, Divided
- 3 tablespoons Hot Water, Divided
- 4 package (8 ounce each) PHILADELPHIA Cream Cheese, Softened
- 1 cup Sugar
- 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
- 4 Eggs
- 1 cup Thawed COOL WHIP Whipped Topping
- 2 tablespoons 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. 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.
KRAFT KITCHENS TIPS
Save 70 calories and 8 grams of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
How to Bake in Springform Pan
Preheat oven to 325?F if using a silver 9-inch springform pan (or to 300?F if using a dark nonstick 9-inch springform pan). Prepare cookie layers and filling as directed. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
RECIPE COURTESY OF KRAFT FOODS