Mocha chocolate chip cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Graham Cracker Crumbs |
| 12 | ounces | Seimi Sweet Choc.Chips * |
| 2⅓ | cup | Butter, melted ** |
| ½ | cup | Milk |
| 4 | teaspoons | Instant Coffee |
| 1 | each | Env. Unflavored Gelatin |
| 16 | ounces | Cream Cheese, Softened |
| 14 | ounces | Sweetened Condensed Milk |
| 2 | cups | Heavy Cream, Whipped |
| 1 | cup | Chocolate Chips * |
Directions
* Cholcolate chips should be the Little Bits chocolate Chips and they ** 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 2½-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