Mocha Chocolate Chip Cheesecake
Graham Cracker Crumbs
melted and cooled to room temperature
Sweetened Condensed Milk
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 heavy 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.
In large bowl, combine graham cracker crumbs, 1 cup mini-chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside.