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Instructions |
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preheat oven to 325 line 13x9 baking pan with
foil. with ends of foil extending over the sides
of pan. layer half of the wafers on bottom of
prepared pan. dissolve 2 tsp of the coffee
granules in 2TBSP of hot water. brush wafers with
half of the coffee mixture. set remaining aside
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beat cream cheese and sugar in large bowl with
electric mixer on medium 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 in 1TBSP
hot water. remove 3 1/2 c of batter over wafers in
baking pan. layer remaining wafers over batter
brush with reserved coffee. pour remaining plain
batter over wafers
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bake 45 min or until enter 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
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Originally Submitted
1/31/2013
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