2 1/4 c Graham Cracker Crumbs
12 oz Seimi Sweet Choc.Chips *
2 1/3 c Butter, melted **
1/2 c Milk
4 ts Instant Coffee
1 Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
14 oz Sweetened Condensed Milk
2 c Heavy Cream, Whipped
1 c Chocolate Chips *
* Cholcolate chips should be the Little Bits chocolate Chips and
they
are to be devided into 2 separate cups. Set aside. ** Butter
is to be melted and then cooled to room temperature.
~-
~— In large bowl, combine grham cracker crumbs, 1 cup little bits
chocolate chips and butter, mix well. Pat firmly into 9-inch
springform pan, covering bottom and 2 1/2-inches up sides. Set
aside. In small saucepan, combine milk and instant coffee, sprinkle
gelatin on top. Set aside for 1 minute. Cook over low heat, stirring
constantly until gelatin and coffee dissolve. Set aside. In large
bowl, beat cream cheese until creamy. Beat in sweetened condensed
milk and gelatin mixture. Fold in whipped cream and remaining 1 cup
of little bits chocolate chips. Pour into prepared pan. Chill until
firm (about 2 hours). Run knife around edge of cake to separate from
pan, remove rim. Makes 1 9-inch Cheesecake
Yields
10 servings