Title: Mocha Chocolate Chip Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 2 1/4 | c | Graham Cracker Crumbs |
| 2 1/3 | c | Butter, melted ** |
| 4 | ts | Instant Coffee |
| 16 | oz | Cream Cheese, Softened |
| 2 | c | Heavy Cream, Whipped |
| 12 | oz | Seimi Sweet Choc.Chips * |
| 1/2 | c | Milk |
| 1 | | Env. Unflavored Gelatin |
| 14 | oz | Sweetened Condensed Milk |
| 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