Tiramisu Cheesecake Cupcakes

Ingredients

• 60 vanilla wafers
• 5 teaspoons instant coffee, divided
• 3 tablespoons hot water, divided

• 4 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar

• 1 (8 ounce) container sour cream
• 1 teaspoon pure vanilla extract
• 4 eggs

• 1 (8 ounce) container Cool Whip, thawed
• 2 tablespoons unsweetened cocoa powder

Directions

1. 1

   Preheat oven to 325°. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup.

2. 2

   In a large bowl, beat cream cheese and sugar on medium speed until well blended, scraping frequently. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.

3. 3

   In a small bowl, dissolve 3 t. coffee granules in 1 Tbspp hot water. Remove 3 1/2 cups of cheesecake batter; place in medium bowl. Stir in dissolved coffee.

4. 4

   In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water.

5. 5

   Lightly brush each vanilla wafer, just enough to moisten the entire cookie.

6. 6

   Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5).

7. 7

   Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed.

8. 8

   Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours.

9. 9

   Store cheesecake in refrigerator.