Ingredients:
60 vanilla wafers
5 teaspoons instant coffee, divided
3 tablespoons hot water, divided
4 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 (8 ounce) containers sour cream
1 teaspoon pure vanilla extract
4 eggs
1 (8 ounce) containers Cool Whip, thawed
2 tablespoons unsweetened cocoa powder
Directions:
Preheat oven to 325F. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup.
In a large bowl, beat cream cheese and sugar on medium speed until well blended, scraping frequently. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
In a small bowl, dissolve 3 t. coffee granules in 1 Tbspp hot water. Remove 3 1/2 cups of cheesecake batter; place in medium bowl. Stir in dissolved coffee.
In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water.
Lightly brush each vanilla wafer, just enough to moisten the entire cookie.
Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5).
Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed.
Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours.
Store cheesecake in refrigerator.
Servings: Serve
Time preparation: 25 min.
Time total: 50 min.