Make this cheesecake ahead of time and freeze until ready to serve.
Frozen Mocha Cheesecake
24 chocolate wafer cookies, finely crushed (about 1-1/2 cups)
1/4 cup sugar
1/4 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
2/3 cup chocolate flavored syrup
2 tablespoons instant coffee
1 teaspoon hot water
1 cup whipping cream, whipped
Combine crushed wafers, sugar, and margarine in small bowl; mix well. Pat crumb mixture in bottom and up sides of buttered 9-inch springform pan or 13×9-inch baking dish. Refrigerate 10 to 15 minutes to set.
Meanwhile, beat cream cheese in a large bowl until fluffy; add condensed milk, and chocolate syrup; mix well. In small bowl, dissolve coffee in water; stir into cream cheese mixture. Fold in whipped cream. Pour into prepared pan; cover. Freeze 6 hours or until firm. Garnish with additional whipped cream and chocolate syrup if desired.
Similar Recipe: Double Layer Chocolate Mocha Dessert