CHOCOLATE WAFER CRUST:

1 1/4 c. chocolate wafer crumbs (about 24 wafers)
5 tbsp. unsalted butter, melted

FILLING:

12 oz. semi-sweet chocolate, coarsely chopped
2 tbsp. instant coffee granules
1 tbsp. hot water
1 tbsp. vanilla extract
1 c. heavy cream
1 lb. cream cheese, softened
2 (14 oz.) cans sweetened condensed milk

CHOCOLATE WAFER COATING:

3/4 c. chocolate wafer crumbs (about 15 wafers)

WHIPPED DECORATION:

2/3 c. heavy cream
1/4 tsp. vanilla extract
2 tsp. granulated sugar

MAKE THE CHOCOLATE WAFER CRUST: Position a rack in the center of the oven and preheat to 350 degrees. Spray a 9-inch springform pan with Pam. Set aside.

In a medium bowl, stir together the cookie crumbs and melted butter, until well combined. Press the mixture evenly onto the bottom of the prepared pan. Bake for 15 to 20 minutes, until the crust is puffy and bounces back when gently pressed with a finger.

MAKE THE FILLING: Melt the chocolate in a double boiler. Let the chocolate cool for 5 to 10 minutes until dissolved. Stir in the vanilla.

In the 4 1/2 quart bowl of a heavy-duty electric mixer, beat the cream cheese at low speed for 30 to 45 seconds, until creamy. At low speed slowly add 1 cup of the milk in a steady stream. Scrape down the side of the bowl with a rubber spatula. Beat until smooth.

At low speed while continuing to beat, slowly add the remaining milk. Scrape down the side of the bowl. Add the chocolate and mix until smooth. Add the coffee mixture and beat until smooth.

In a medium bowl, whip the heavy cream at medium-high speed until soft peaks start to form. Fold the whipped cream into the chocolate mixture just until blended. Scrape the filling into the prepared pan and smooth the top with a spatula. Cover the surface of the filling with plastic wrap. Freeze the cheesecake overnight, until firm.

UNMOLD THE CHEESECAKE: Tear off a piece of waxed paper and place it on a smooth work surface. Place the chocolate wafer crumbs on the waxed paper. Form the crumbs into a mound. Lift up the cheesecake supporting the bottom of the cheesecake in one hand. Hold the cheese over the waxed paper. With your other hand, scoop up some of the wafer crumbs and press them against the side of the cheesecake. Continue until the side of the cake is covered with crumbs. Sprinkle some of the remaining crumbs over the top of the cheesecake.

Whip the remaining heavy cream and fill a pastry bag fitted with a closed star tip. Decorate the cheesecake with rosettes. Keep the cheesecake frozen until ready to serve. If desired, serve the cheesecake with your favorite sauce. Yield: 12 servings.

Preparation: 1 1/2 hours plus baking, cooling and freezing time. Allow the cheesecake to freeze overnight.