Return to Franklin Kitchen
Submitted by: Susan Bryant, Henderson, KY
This is an easy recipe for those who love a great cheesecake.
Will make everyone say Mama Mia!!
1 box Vanilla Wafers
tsp. instant coffee, divided
4 pkg. 8oz cream cheese, softened.
1 cup sugar
1 cup sour cream
1 cup Cool Whip
2 Tbsp. unsweetened cocoa powder
Preheat oven to 325 degrees F.
Line a 13x9-inch baking pan with foil, leaving the ends of the foil extending over the edges of the pan.
Layer half of the vanilla wafers in the bottom of the pan.
Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of hot water.
Brush the wafers with half of the dissolved coffee mixture; set the remaining aside.
Beat the cream cheese and sugar together in a large bowl with electric mixer on medium speed until well blended.
Add sour cream, mixing well.
Add eggs, one at a time, mixing on low speed after each addition until just blended.
Dissolve remaining 3 tsp. coffee granules in 1 Tbsp. hot water.
Remove 3-1/2 cups of the batter mix, placing in a medium bowl.
Stir in the dissolved coffee.
Pour the coffee flavored batter over the wafers in the baking pan.
Layer the remaining vanilla wafers over the batter.
Brush the wafers with the reserved dissolved coffee.
Spread the remaining plain batter over the top layer of wafers.
Bake for 45 minutes, or until center is almost set.
Cool and refrigerate at least 3 hrs.
Carefully lift the cheesecake from pan using the foil handles.
Spread with Cool Whip topping, and sprinkling with cocoa.
Cut into 16 pieces and serve.