Tiramisu Cheesecake

Looking for an easy yet unforgettable mocha dessert? Try our version of tiramisu topped with a layer of creamy cheesecake.

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1 pkg. (11 oz.) vanilla wafers (about 88), divided

5 tsp. MAXWELL HOUSE Instant Coffee , divided

3 Tbsp. hot water , divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 egg s

1 cup thawed COOL WHIP Whipped Topping

2 Tbsp. unsweetened cocoa powder

1. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

3. Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.

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