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2 1/4 c Graham Cracker Crumbs
12 oz. Semi Sweet Chocolate .Chips *
2 1/3 c Butter, melted and cooled
1/2 c Milk
4 tsp. Instant Coffee
1 Envelope. Unflavored Gelatin
16 oz. Cream Cheese, Softened
14 oz. Sweetened Condensed Milk
2 c Heavy Cream, Whipped
1 c Chocolate Chips *
* Chocolate chips should be the Little Bits chocolate Chips and they are
to be divided into 2 separate cups.
In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well.
Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2-inches up sides. Set aside.
In small saucepan, combine milk and instant 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 of little bits chocolate chips. Pour into prepared pan.
Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.
Recipe yields: 1 9-inch Cheesecake