Mocha Chocolate Chip Cheesecake
Author: Kitchens
  • 2 1/4 Cups Graham cracker crumbs
  • 12 ounces semi sweet chocolate chips; mini sized
  • 2 1/3 Cup butter; melted; cooled
  • 1/2 Cup milk
  • 4 teaspoons instant coffee
  • 1 package unflavored gelatin
  • 16 ounces cream cheese; softened
  • 14 ounces sweetened condensed milk
  • 2 Cups heavy cream; whipped
  • 1 Cup chocolate chips
  1. In bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9" springform pan, covering bottom and 2 1/2" up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes one 9 inch Cheesecake.
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