1 package (12 ounces) vanilla wafers
5 teaspoons instant coffee granules, divided
3 tablespoons hot water, divided
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4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
4 large eggs, lightly beaten
1 cup whipped topping
1 tablespoon baking cocoa
Preheat oven to 325 degrees. Layer half of the wafers in a greased 13-by-9-inch baking dish.
In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream.
Add eggs; beat on low speed just until blended.
Remove half of the filling to another bowl.
Dissolve remaining coffee granules in remaining hot water; stir into one portion of filling. Spread over wafers.
Layer remaining wafers over top; brush with remaining dissolved granules. Spread with remaining filling.
Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
To serve, spread with whipped topping. Dust with cocoa. Yield: 12 servings.