1/3 c. butter
1 1/2 c. graham cracker crumbs
1/4 c. cocoa
1 envelope unflavored gelatin
1/2 c. water
1/2 tbsp. instant coffee
1/2 c. cocoa
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
2 (8 oz.) pkg. cream cheese
1 (9 oz.) carton frozen whipped topping

In small pan, melt butter and stir in crumbs and cocoa. Pat firmly on bottom of 9-inch springform pan. Chill while preparing the filling.

In small saucepan, soften gelatin in 1/4 cup water, add coffee. Heat and stir until dissolved. Remove from heat, stir cocoa into remaining 1/4 cup water. Blend into gelatin mixture. Stir into condensed milk and vanilla.

In large mixing bowl, beat cheese until fluffy, beat in cocoa mixture. Fold in whipped topping. Pour into pan. Garnish with nuts. Chill 4 hours. Can be frozen. Take out of freezer 1 hour before serving. Makes 1 (9-inch) cake.