Frozen Mocha Cheesecake

•   1 1/2 c. chocolate wafer cookie crumbs (about 24 wafers)

•    2/3 C. chocolate syrup

•    1/4 c. butter, melted

•    1 t. hot water

•    1 8-oz. pkg. cream cheese, softened

•    1-2 T instant coffee

•    1/4 C. sugar

•    1 c. (1/2 pt.) whipping cream, whipped

•    1 14-oz. can sweetened condensed milk

Additional chocolate wafer cookie crumbs, optional

Combine crumbs, butter and sugar; press firmly on bottom and up side of 8- or 9-in. springform pan or 13- x 9-in. baking pan. In large mixer bowl

Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and chocolate syrup until smooth. In small bowl, dissolve coffee in water; add to cheese mixture. Mix well. Fold in whipped cream. Pour into prepared pan; cover. Freeze 6 hours or overnight. Garnish with chocolate crumbs if desired. Return Leftovers to freeze. 

From Josh and Dan Gough