Tiramisu Cheesecake

1 box Nilla Wafers, divided

5 tsp. instant coffee, divided

4 pkg. cream cheese, softened

1 cup sugar

1 cup sour cream

4 eggs

1 cup thawed whipped topping (Cool Whip)

2 Tbsp. unsweetened cocoa powder

preheat oven to 325'. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers(44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.

beat cream chesse and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in 1 Tbsp. 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 min. 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 the refrigerator.

Recipie found in Food and Family Magazine.

Pork Medallions Alfredo :-)

1 pork tenderloin (1lb), cut into 1/2-inch thick slices (I used pork loin boneless chops)

4 oz. cream cheese, cubed

1/3 c. chicken broth

1/4c. Kraft Balsamic Vinaigrette Dressing

1/4c. Grated or Shredded Parmesan cheese

1 T. lemon juice

2 T. chopped fresh basil

spray large nonstick skillet with cooking spray. Heat on medium-med.high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides. (I cooked completely)

add cream cheese, broth, dressing, parmesan cheese and lemon juice; stir until cream cheese is melted and mixture is well blended. Cook 3 min. or until sauce is thickened and meat is cooked through. (I removed meat and made sauce and then added meat back in for a minute).

sprinkle with basil. (I left out the basil)

Makes 4 servings.

serving suggestions: Serve over cooked egg noodles and peas.

Recipie found in Kraft Food and Family Magazine