Tiramisu Cheesecake Cupcakes

Thanks to Phi for this recipe...

Ingredients:
30 Nilla wafers (this will be the crust of each cupcake)
5 teaspoons instant coffee
3 tablespoons of hot water
4 (8) ounce packages of low of non-fat cream cheese, softened
1 cup granulated sugar
1 (8) ounce container of sour cream
1 teaspoon pure vanilla extract
4 eggs
1 (8) ounce container of fat-free Cool Whip, thawed
2 tablespoons of unsweetened cocoa powder
30 cupcake baking cup/foil cups

Directions:
1. Preheat oven to 325 degrees. Place a vanilla wafer on the bottom of each cupcake baking cup.
2. In large bowl, beat cream cheese, sugar on medium speed, scrapping frequently. Add sour cream and vanilla, mix well.
3. Add eggs, mixing on low speed until blended.
4. In small bowl, dissolve the coffee with the hot water.
5. Remove 3 1/2 cups of the cheesecake batter and place in another bowl. Stir in 2 tablespoons of the dissolved coffee mixture.
6. Lightly brush each vanilla wafer with the remaining coffee mixture just enough to moisten the cookie/wafer.
7. Evenly divide the coffee-flavored batter over the wafers.
8. Evenly divide the cheesecake batter on to fill the rest of the cupcakes
9. Bake for 25-35 minutes, until edges are slightly puffed.
10. Cool to room temperature.
11. Spoon Cool Whip over each cupcake. Dust each cupcake with cocoa powder. Decorate with berries, mint leaves, etc.
12. Chill in refrigerator for at least 3 hours.