Frozen Mocha Cheesecake

Ingredients:

• 1-1/2 cups chocolate sandwich cookie crumbs
  
• 4-1/2 teaspoons butter, melted
  
• 1 package (8 ounces) cream cheese
  
• 1 can (14 ounces) sweetened condensed milk
  
• 1 tablespoon vanilla extract
  
• 4 cups whipped topping
  
• 1 1/2 teaspoons instant coffee granules
  
• 1 tablespoon hot water
  
• 1/2 cup chocolate syrup

Instructions:

Line a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty
foil. In a small bowl, combine cookie crumbs and
butter. Press firmly onto the bottom and 1/2 in. up
the sides of prepared pan.

In a large mixing bowl, beat cream cheese until
light and fluffy. Add milk and vanilla; mix well.
Fold in whipped topping. Spoon half of the mix-
ture into another bowl and set aside. Dissolve
coffee granules in hot water; fold into remaining
cream cheese mixture. Fold in chocolate syrup.

Spoon half of the chocolate mixture over crust.
Top with half of the reserved cream cheese mixture.
Repeat layers (pan will be full). Freeze, uncovered,
for 6 hours or until set. Cover and freeze until serving.
Use foil to lift out of pan; cut into slices.
Yield: 12 servings.