Mocha Chocolate Chip Cheesecake

Name: Mocha Chocolate Chip Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Yield: 16 to 20
Cuisine: American
Ingredients: 1 1/2 cups creme-filled chocolate sandwich cookie crumbs (about 18 cookies); 3 tbsps. butter, melted; 2 tbsps. Folgers Classic Roast® Instant Coffee Crystals; 1 tbsp. warm water; 3 (8 oz.) pkgs. cream cheese, softened; 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk; 3 large eggs; 3 (1 oz.) squares semi-sweet chocolate, melted; 2 tsps. vanilla extract; 1 cup mini-chocolate chips; Whipped topping

Prep Time 20 min

Cook Time 1 Hr 5 Min

Servings 16 to 20

Difficulty Easy

Ingredients

1 1/2 cups creme-filled chocolate sandwich cookie crumbs (about 18 cookies)
3 tbsps. butter, melted
2 tbsps. Folgers Classic Roast^® Instant Coffee Crystals
1 tbsp. warm water
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand^® Sweetened Condensed Milk
3 large eggs
3 (1 oz.) squares semi-sweet chocolate, melted
2 tsps. vanilla extract
1 cup mini-chocolate chips
Whipped topping

Directions

Step 1
HEAT oven to 300ºF. Combine cookie crumbs and butter. Press firmly into bottom of 9-inch springform pan.
Step 2
DISSOLVE instant coffee crystals in warm water. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, chocolate, coffee and vanilla. Mix well. Stir in 3/4 cup chocolate chips. Pour into prepared pan.
Step 3
BAKE 1 hour 5 minutes or until center is set. Cool. Chill. Just before serving, remove side of springform pan. Garnish with whipped topping and remaining 1/4 cup chocolate chips.

Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.