Tiramisu Cheesecake

1. Wrap the bottom of a spring form pan in a double layer of aluminum foil, and set in a baking pan large enough to hold the pan. 2. Crush 1.5 cups of vanilla wafer, then sprinkle coffee and butter onto them. Press wafers down with bottom of a glass, or your fingers. 3. Preheat the oven to 325 degrees F. 4. Using your paddle attachment of your mixer, mix the cream cheese creamy, no lumps visible, about 5-6 minutes. With the mixer running, add the sugar and salt and mix for another 5 minutes, until the cream cheese is visibly airy. Beat in the vanilla, then add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream. 5. Remove half of the batter, and fold in 3 tablespoons of coffee till well blended 6. Layer the coffee cheesecake batter on top of the vanilla wafers, then top with remaining wafers and brush the wafers with 2 tablespoons of coffee again. Gently top with the remaining plain batter. 7. Put the baking pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan. 8. Bake the cheesecake for 45 minutes, at which the cheesecake will have risen just a little above the rim of the pan. Turn off the oven and leave the oven door open slightly. Allow the cheesecake to bake in it's water bath for an hour. 9. After 1 hour, carefully pull the pan out of the oven, lift the springform pan out of the pan and let the cheesecake come to room temperature on a cooling rack. Cheesecake will have pulled away from the sides. 10. While the cheesecake is cooling, make the whipped cream. 11. Whip the sugar and heavy whipping cream for about 1.5 minutes until whipped cream has formed. 12. Top cooled cheesecake with cool whip and cocoa powder, and refrigerate for at least 2 hours.