frozen mocha cheesecake

1-1/4 cups chocolate wafer cookie crumbs (about 24 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
1 8-oz. package cream cheese, soft
1 14-oz. can Eagle Brand Sweetened Condensed Milk
2/3 cup chocolate flavored syrup
2 tablespoons instant coffee
1 teaspoon hot water
1 cup whipping cream, whipped

In a small bowl, combine crumbs, sugar and margarine. In buttered 9-inch springform pan pat crumbs firmly on bottom and up sides of pan. Chill. In large mixer bowl beat cheese until fluffy; add Eagle Brand 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. Return leftovers to freezer. From Parade Magazine, January 17, 1982.

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