1 1/4 c. chocolate wafer cookie crumbs, about 24 cookies
1/4 c. sugar
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese
1 c. heavy cream, whipped
1 (14 oz.) can sweentened condensed milk
2/3 can chocolate syrup
2 tbsp. dry instant coffee
1 tsp. hot water
9" springform or 13" x 9" baking dish, lightly buttered

In small bowl combine crumbs, sugar and butter. Pat crumbs on bottom and up sides of buttered baking pan. Chill. In large mixer bowl, beat cheese until fluffy; add condensed milk and chocolate syrup. In small cup, dissolve coffee in 1 teaspoon hot water. Add to beaten mixture. Mix well. Fold in whipped cream.

Pour into chilled pan and cover with aluminum foil. Freeze six hours or until firm. If desired, serve with Mocha Fudge Sauce. Keep left overs in the freezer.

Makes 15 servings.

MOCHA FUDGE SAUCE:

4 (1 oz.) squares semi-sweet chocolate
2 tbsp. butter
1 (14 oz.) can sweentened condensed milk
1/3 c. coffee liqueur or strong instant coffee

In small saucepan, over low heat, melt chocolate and butter; add remaining ingredients. Stirring constantly, cook about 5 minutes or until sauce is slightly thickened. Serve warm with Frozen Mocha Cheesecake. Refrigerate leftovers.

Makes about 2 cups. To reheat, combine the sauce with a small amount of water, heat slowly over low heat, stirring constantly.