Frozen Mocha Cheesecake - cooking recipe

Ingredients

1 1/4 c. chocolate wafer cookie crumbs
1/4 c. sugar
1 (8 oz.) cream cheese
2/3 c. chocolate syrup
1 tsp. hot water
1/4 c. margarine, melted
14 oz. Eagle Brand condensed milk
2 Tbsp. instant coffee
1 c. whipped cream

Preparation

Mix cookie crumbs,
sugar
and margarine in small bowl. Pat mixture firmly in bottom and sides of buttered 9 x 13-inch pan. Chill.
Beat cream cheese until fluffy.
Add Eagle Brand milk and syrup.
Dissolve
coffee
in
water
and add to Eagle Brand mixture.
Mix
well.
Fold
in whipped cream.
Pour into prepared pan.
Garnish
with
additional
crumbs
if
desired. Freeze 6 hours or until firm.
Return leftovers to freezer.