1. Preheat oven to 325°. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup. 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. 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. In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water. 5. Lightly brush each vanilla wafer, just enough to moisten the entire cookie. 6. Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5). 7. Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed. 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. Store cheesecake in refrigerator. ---------------------------------------------------------------------------
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