12 oz vanilla wafers 
2 t instant coffee dissolved in 2 T hot water.   

32 oz cream cheese, softened
1 C sugar 
1 C sour cream ,
4 eggs, beaten   

Layer half of wafers in a greased 13x9 baking dish.
Brush ½ coffee mixture over wafers.  Save what’s left for second layer.
Mix the cream cheese, sugar, sour cream and eggs thoroughly; divide batter in half.  Into the first half, mix 1 t instant coffee dissolved in 1 T hot water.  Pour batter over the first layer of wafers.  Layer remaining wafers on top.  Paint those wafers with the remaining coffee and pour the second batch of reserved batter on top.  Bake at 325 for 45 min or until center is almost set.  Cool on counter, cover and refrigerate overnight.  Spread with cool whip and sprinkle with chocolate shavings.  Should serve 12. 

This recipe is brought to you from the kitchen of Latigo Guest Ranch.