1 box (12 ounces) vanilla wafers (about 88), divided
¼ cup strong brewed coffee, cooled, divided
4 packages (8 ounces each) regular or light cream cheese, softened
1 cup sugar
1 cup sour cream
1 cup nondairy whipped topping, thawed
2 tablespoons unsweetened cocoa powder
Heat oven to 325 degrees. Line a 9-by-13-inch pan with foil, with ends of foil extending over sides.
Spread half the wafers onto bottom of prepared pan. Brush half the cooled coffee onto wafers in pan.
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 3½ cups batter; place in medium bowl. Stir half the remaining coffee into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining coffee. Cover with remaining plain batter.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with whipped topping just before serving; sprinkle with cocoa powder.
Cook's note: To bake in springform pan, heat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees if using a dark nonstick 9-inch springform pan). Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Continue as directed.