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 Semi sweet chocolate chips *
1/2 c Milk
1 Env unflavored gelatin
14 oz Sweetened condensed milk
1 c Chocolate chips *
* Chocolate chips should be the Little Bits Chocolate Chips and they
are to be divided into 2 separate cups. Set aside.
** Butter is to be melted and then cooled to room temperature.
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In large bowl, combine grham cracker crumbs, 1 cup little bits
chocolate chips and butter, mix well. Pat firmly into 9" springform
pan, covering bottom and 2-1/2" 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.
