1 1/4 c. chocolate cookie crumbs (about 24 cookies)
1/4 c. sugar
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 c. whipping cream, whipped
1 (4 oz.) can sweetened condensed milk (Eagle Brand)
2/3 c. chocolate flavored syrup
2 tbsp. instant coffee
1 tsp. hot water

In small bowl, combine crumbs, sugar and butter. In buttered 9 inch spring form pan or 13 x 9 inch baking dish, pat crumbs firmly on bottom and up sides of pan. Chill.

In large mixer bowl, beat cheese until fluffy; add sweetened condensed milk and chocolate syrup. In small bowl, dissolve coffee in water; add to Eagle Brand mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover. Freeze 6 hours or until firm. Garnish with additional chocolate crumbs if desired.