Preheat oven to 325 degrees F. Line 13x9 baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed 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 granules in 1 Tbsp. hot water. Remove 3 1/2 cup of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee-flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plan batter over wafers.
Bake 45 minutes or until center 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. Store leftover cheesecake in fridge.
By Robin from Washington, IA
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