Frozen Mocha Cheesecakes - cooking recipe

Ingredients

3/4 cup chocolate chip cookie crumbs
7 tbsp butter, melted
2 tbsp instant coffee
2 tbsp boiling water
1 tbsp brown sugar
1 lb cream cheese, at room temperature
1 (14 oz can) sweetened condensed milk
2 tbsp cocoa, sifted
1 1/4 cup cream, whipped
None None chocolate curls, to serve

Preparation

Lightly grease 10 holes of two 6-hole large muffin pans. Cut 20 strips of parchment paper 1 inch wide x 4 inches long. Line each recess with 2 strips, crossing at the base.
Place cookie crumbs in a bowl. Add butter. Stir to combine. Divide mixture between recesses. Press firmly into base. Chill.
To make the filling, in a small bowl, blend coffee, water and brown sugar, stirring to dissolve. Set aside to cool. In a large bowl, using an electric mixer, beat cream cheese, condensed milk, coffee mixture and cocoa powder until smooth. Fold in cream.
Divide filling mixture between cookie bases. Place into the freezer for 4-5 hours, or until firm. Remove cheesecakes 10 mins before serving. Top with chocolate curls.