This is in the top two for my all-time favorite cheesecake. Everyone loves this. I think the coffee flavor is what keeps this from being overly rich. My husband doesn't really care for cheesecake, but he enjoys this one. I, too, found this recipe on the Kraft site. I make mine in a 9" springform pan, so I do make a crumb crust using 1/2 of the vanilla wafers, plus 2 T sugar, and 1/3 cup melted butter. I bake the crust at 350 for 8 minutes. When cooled, I brush it with some of the coffee mixture.
Tiramisu cheesecake at The Cheesecake Factory is one of my favorites, so I was excited to try this recipe. Just made this last week for a party, and it was really yummy! Several people asked for the recipe and said it was "bakery good." I'm giving it 5 stars, but if I had the option I would probably give it 4.5 stars. I used my springform pan, following I_luv_sweets' directions for the crust. I used whole Nilla Wafers for the center layer. I had to cook longer than listed (probably because I used a springform rather than 9x13), and I felt like the edges were getting a little brown. When I make this again, I'll probably look at other springform cheesecake recipes for cooking temps/times to try to keep it from browning too much.
Mmmmmm, soo GOOD! I Also found this recipe on kraftfoods.com, but thought id print if here afterwards so i could easily halve the recipe for a 9x9 pan :). This is SO good, I love tiramisu so much. The recipe usessimple ingredients but is so rich. I just used a 9x9 pan and baked it the same temp. for 23 minutes in my toaster oven (no need to heat up the kitchen!). I even mesed up the recipe by accidentally flavoring the full 3 1/2 cups of cream cheese mix instead of halving it..but it still turned fine :). Great recipe!
My goodness, this is soooo good! What I like about it is not having to crush the cookies and being able to use a 9x13" The only problem with it is I can't stop eating it!