Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups graham cracker crumbs
1 package (12 oz.) (2 c.) Nestle Toll House lit
2/3 cup butter -- melted & room temp
---cake---
4 teaspoons taster's choice freeze dried coffee
1 envelope unflavored gelatin
16 ounces cream cheese -- softened
1 can sweetened condensed milk
2 cups heavy cream -- whipped
1 cup Nestle Toll House Little Bits semi-
sweet chocolate
Crust: In large bowl, combine graham cracker crumbs, 1 cup Nestle
Toll House Little Bits semi-sweet chocolate and butter; mix well.
Pat firmly into 9 inch springform pan, covering bottom and 2 1/2
inches up sides. Set aside.
Cake: In small saucepan, combine milk and Taster's Choice freeze
dried 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 Nestle Toll House Little Bits semi-sweet chocolate.
Pour into prepared crust. Chill until firm (about 2 hours). Run
knife around edge of cake to separate from pan; remove sides.
