2 1/4 c Graham cracker crumbs
12 oz Mini chocolate chips
2/3 c Butter; melted
1/2 c Milk
4 ts Freeze-dried coffee
1 pk Unflavored gelatin
16 oz Cream cheese; softened
14 oz Sweetened evaporated milk
2 c Heavy cream; whipped
In bowl, combine graham cracker crumbs, butter and 1 cup
of the mini-chocolate chips; mix well. Pat into 9-inch
springform pan, covering bottom and up 2-1/2 inches on
sides; set aside.
In saucepan, combine milk and 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 (NOT evaporated milk) and gelatin
mixture. Fold in remaining mini-chocolate chips and
whipped cream; pour into prepared pan. Chill; remove rim.
