CRUST:

24 crushed Oreos
1/4 c. melted butter
1/4 c. sugar

FILLING:

8 oz. cream cheese
1 can Eagle Brand sweetened condensed milk
2/3 c. Hershey's chocolate syrup
2 tbsp. instant coffee powder dissolved in 1 tbsp. hot water
8 oz. whipping cream

CRUST: Mix 3 ingredients together and press lightly into 9"x13" pan.

FILLING With cream cheese at room temperature, beat until fluffy. Add other ingredients (EXCEPT whipping cream) and blend until smooth.

In very clean bowl whip the cream. Cream should be very cold before beating. If necessary, you may add a large pinch of sugar which will help add volume to whipping cream. Beat until peaks form. Fold whipped cream into chocolate mixture, then pour over crust. Freeze 4 to 6 hours. You may garnish with mini chips, shaved chocolate or cracked almonds.