Creamy Tiramisu Cheesecake

1 (250 g) package Nilla Vanilla Wafers, divided

5 teaspoons MAXWELL HOUSE Instant Coffee, divided

3 tablespoons hot water, divided

4 (250 g) packages Philadelphia Brick Cream Cheese, softened

1 cup sugar

1 cup sour cream

4 eggs

1 cup thawed COOL WHIP Whipped Topping

2 tablespoons unsweetened cocoa powder

Heat oven to 325 degrees F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; pour over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Top with Cool Whip and cocoa powder just before serving.