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 Seimi Sweet Choc.Chips *
1/2 c Milk
1 Env. Unflavored Gelatin
14 oz Sweetened Condensed Milk
1 c Chocolate Chips *
* Cholcolate chips should be the Little Bits chocolate Chips and they
are to be devided into 2 separate cups. Set aside.
** 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 2 1/2-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
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings