1. Beat the cream cheese, sugar, vanilla, and 1/4 cup of the coffee in a medium sized bowl with an electric mixer on medium speed, until mixture is creamy. 2. Stir in the whipped topping, reserving 1/2 cup of topping for a garnish if desired (if not, add it all to the cream cheese). 3. Place 24 vanilla wafers on the bottom of a 9-inch springform pan, cutting some wafers to cover the bottom of the pan as much as possible. 4. Brush or drizzle the wafers with some of the remaining 1/4 cup of coffee. 5. Spread half of the cream cheese mixture over the wafers and repeat layers, brushing wafers with coffee and ending with cream cheese mixture. 6. Cover and refrigerate for 4 hours or overnight. Garnish with cocoa powder and optional reserved whipped topping. ---------------------------------------------------------------------------
Nutrition
Ingredients
