1 c. (about 18) chocolate wafer cookie crumbs
1/2 c. finely chopped pecans
1/4 c. butter, melted

FILLING:

2 (8 oz.) pkg. cream cheese, softened
14 oz. can sweetened condensed milk
1/2 c. hershey's chocolate syrup
2 tsp. instant coffee
1 tbsp. hot water
8 oz. container frozen whipped topping, thawed
1/4 c. chopped pecans

In medium bowl, combine all crust ingredients; blend well. Press firmly into bottom of a 9 or 10 inch springform pan.

In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk and chocolate syrup until smooth. In a small bowl, combine instant coffee and water; add to cream cheese mixture. Fold in whipped topping; spoon into prepared crust. Sprinkle evenly with 1/4 cup pecans. Freeze overnight or until firm 15-16 servings. Allow to thaw in refrigerator 15-20 minutes before serving.