Frozen Mocha Cheesecake

Crust:
1 1/4 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/4 cup butter, melted

Filling:
8 ounces cream cheese
1 can sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee
1 tablespoon hot water
1 cup whipping cream, whipped

In a small bowl, combine crumbs, sugar and butter. Pat mixture into a 9-inch springform pan or a 13 x 9-inch pan, covering both bottom and side. Chill.

In a large bowl, beat cheese until fluffy. Add milk and syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to other mixture. Mix well and fold in whipped cream. Pour into chilled pan. Cover and freeze for 6 hours. Garnish with additional cookie crumbs.