Creamy Mocha Frozen Dessert

Crust:
1 cup (18) chocolate wafer cookies
1/2 cup finely chopped pecans
1/4 cup butter, melted

Filling:
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand sweetened condensed milk
1/2 cup chocolate syrup
2 teaspoons instant coffee
1 tablespoon hot water
1 (8 ounce) container thawed whipped topping
1/4 cup chopped pecans

Crust: In medium bowl, combine all crust ingredients; blend well. Press firmly into bottom of 9 x 13-inch pan or 10-inch springform pan.

Filling: In large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk and chocolate syrup until smooth.

In small bowl, combine instant coffee and water; add to cream cheese mixture. Fold in whipped topping; spoon into prepared crust. Sprinkle evenly with 1/4 cup pecans. Freeze overnight or until firm.