1 1/4 c. chocolate wafer cookie crumbs (about 24 wafers)
1/4 c. butter, melted
1/4 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
2/3 c. chocolate flavored syrup
1-2 tbsp. instant coffee
1 tsp. hot water
1 c. (1/2 pt.) whipping cream, whipped
Additional chocolate crumbs, optional

Combine crumbs, butter and sugar; press firmly on bottom and up sides of 8 inch springform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk and chocolate syrup until smooth.

In small bowl, dissolve coffee in water; add to cheese mixture. Mix well. Fold in whipped cream. Pour into prepared pan; cover. Freeze 6 hours or overnight. Garnish with chocolate crumbs if desired. Return leftovers to freezer. Makes one 8 inch cheesecake.