Tiramisu Cheesecake

1 (12 ounce) box Nilla Wafers (about 88 wafers), divided
5 teaspoons instant coffee, divided
3 tablespoons hot water, divided
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
1 cup frozen Cool Whip, thawed
2 tablespoons unsweetened cocoa powder

Heat oven to 325 degrees F. Line a 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers (about 44) on bottom of prepared pan.

Dissolve 2 teaspoons of the coffee granules in 2 tablespoons 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, one at a time, mixing on low speed after each addition just until blended.

Dissolve remaining 3 teaspoons coffee granules in remaining 1 tablespoon hot water. Remove 3 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 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 refrigerator.