CRUST:

1 1/4 c. chocolate wafer cookie crumbs (about 24 cookies)
1/4 c. sugar
1/4 c. butter, melted

FILLING:

8 oz. cream cheese, softened
14 oz. Eagle Brand condensed milk
2/3 c. chocolate flavored syrup
2 tbsp. instant coffee
1 tsp. hot water
1 c. (1/2 pt.) whipping cream, whipped

Combine crumbs, sugar and butter. Pat crumbs on bottom and up sides of a buttered 9" springform pan or 13"x9" baking dish. Chill. In a large bowl, beat cream cheese until fluffy. Add Eagle Brand condensed milk and chocolate syrup and mix until blended.

In a small bowl (or cup) dissolve coffee in water, then add to cream cheese mixture; mix well. Fold in whipped cream. Pour into prepared pan. Cover and freeze for at least 6 hours. Garnish with chocolate crumbs if desired. Return left overs to the freezer.