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Tuesday, February 12, 2008

Tiramisu Italian Style Cheesecake

Tiramisu Italian Style Cheesecake.
2 pkg Coffee wafers, divided
3 tsp. Instant coffee, divided
3 Tb Hot water, divided
2 (8 oz) pkg. Cream Cheese
3/4 Cup Sugar
3/4 Cup Sour Cream
2 Eggs

Oven Temp ~ 325°F or 160°C , Baking Time ~ 1 Hour , Pan Type ~ 8 inch springform pan.

Preheat oven, ( to 300°F if using a dark nonstick 9-inch springform pan).

Layer half of the wafers on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the 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 1 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 1/2 cups 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 plain batter over wafers.

Bake until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. For deco, spread with whipped topping; sprinkle with cocoa. Refrigerate 4 hours or overnight.
'Good Luck'