1 1/4 c. chocolate wafer cookie crumbs (about 24 cookies)
1/4 c. sugar
1/4 c. melted butter
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can Eagle sweetened condensed milk
2/3 c. chocolate flavored syrup
2 tbsp. instant coffee
1 tsp. hot water
1 c. (1/2 pt.) whipped whip cream

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 mixing bowl beat cheese until fluffy. Add Eagle condensed milk and chocolate syrup. In small bowl dissolve coffee in water; add to milk 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. Return leftovers to freezer.