Tiramisu Cheesecake

READY IN: 1hr 5mins




  • Preheat oven to 325 degrees. Line a 13x9x2" pan with foil, with ends of foil extending over sides of pan.
  • Layer half of the wafers (44) on bottom of prepared pan.
  • In a small bowl, dissolve 2 t. coffee granules in 2 T. hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
  • In a large bowl, beat cream cheese and sugar 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 t. coffee granules in remaining 1 T. hot water.
  • Remove 3 1/2 cups of 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 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; dust with cocoa.
  • Store leftover cheesecake in refrigerator.