Crust:

2 1/2 c. graham cracker crumbs
1 (12 oz.) pkg. (2 c.) Nestle Toll House little bits, semi-sweet chocolate, divided
2/3 c. butter, melted & cooled to room temperature

In large bowl, combine graham cracker crumbs, 1 cup Nestle Toll House Little Bits semi-sweet chocolate and butter; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Set aside.

Cake:

1/2 c. milk
4 tsp. Taster's Choice freeze dried coffee
1 env. unflavored gelatin
2 (8 oz. each) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
2 c. heavy cream, whipped
1 c. Nestle Toll House Little Bits semi-sweet chocolate, reserved from 12 oz. pkg.

In small saucepan, combine milk and Taster's Choice freeze dried coffee; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly, until gelatin and coffee dissolve. Set aside.

In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup Nestle Toll House Little Bits semi-sweet chocolate. Pour into prepared crust. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan; remove sides.

Makes one cheesecake.