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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2-1/4 cups graham cracker crumbs
1 pkg. (12 oz.) semi-sweet chocolate chips *
2-1/3 cups butter, melted **
1/2 cup milk
4 tsp. instant coffee
1 pkg. unflavored gelatin
16 oz. cream cheese, softened
1 can (14 oz.) sweetened condensed, milk
2 cups heavy cream, whipped
1 cup chocolate chips *
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Directions:
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In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform 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.
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* Chocolate chips should be the Little Bits chocolate Chips and they are to be divided into 2 separate cups. Set aside.
** Butter is to be melted and then cooled to room temperature.
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