So, I found this recipe for tiramisu cheesecake, and decided to give it a shot. It was extremely rich and ridiculously delicious. Of course I tweaked the ingredients, but it was well worth it. For starters, I used a no calorie sweetener, Murray sugar free vanilla wafers, sugar free cool whip, and unsweetened cocoa.
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What You Need1 pkg. (12 oz.) NILLA Wafers (about 88), divided5 tsp. MAXWELL HOUSE Instant Coffee, divided3 Tbsp. hot water, divided4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1 cup Sugar1 cup BREAKSTONE'S or KNUDSEN Sour Cream4 Eggs1 cup thawed COOL WHIP Whipped Topping2 Tbsp. Unsweetened cocoa powder***********************************************Make ItHEAT oven to 325°F.LINE 13x9-inch pan with 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.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.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.
