5 tsp instant coffee granules, divided
3 tbs hot water, divided
4 packages(8 oz. each)cream cheese, softened
1 cup sugar
1 cup(8 oz.)sour cream
4 eggs, lightly beaten
1 cup whipped topping
1 tbs baking cocoa
Layer half of wafers in a greased 13in. x 9in x 2in baking dish. In a small bowl, dissolve 2 tsp coffee granules in 2tbs hot water. Brush wafers w/half of coffee; set remaining mixture aside.
In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs;beat on low speed just until combined. Divide batter in half. Dissolve remaining coffee granules in remaining hot water; stir into one portion of batter. Spread over wafers. Layer w/remaining wafers; brush w/reserved coffee. Top w/remaining batter.
Bake at 325 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of dish to loosen; cool 1 hour longer. Refrigerate overnight.
Spread w/whipped topping; dust w/cocoa.
Refrigerate leftovers. Yield: 12 servings
The above recipe is the one I was telling you about, Kristin. If you like cheesecake and tiramisu, you will love this Italian recipe. Mama, could you post the crab appetizer recipe that you made at Bestefar's house? I'm eager to try it. :)