Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread 1/2 the wafers onto bottom of prepared pan.
Add 2 Tbsp. hot water to 2 tsp. coffee granules; stir until dissolved. Brush 1/2 the dissolved coffee onto wafers in pan; reserve remaining dissolved coffee for later use.
Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl.
Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with reserved dissolved coffee. Cover with remaining plain batter.
Bake 45 min. or until center is almost set. Cool.
Refrigerate 3 hrs. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.