Frozen Mocha Cheesecake - cooking recipe

Ingredients

1 1/4 c. chocolate wafer cookie crumbs (about 24 cookies)
1/4 c. sugar
1 (8 oz.) pkg. cream cheese, softened
2 tsp. instant coffee
1 c. (1/2 pt.) whipping cream, whipped
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1/4 c. margarine, melted
2/3 c. chocolate flavored syrup
1 tsp. hot water

Preparation

In small bowl, combine crumbs, sugar and margarine.
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 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.
Makes 12 to 15 servings.