Frozen Mocha Cheesecake Dessert

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I have been making this dessert longer than I have been married to my husband! 
This would be the perfect dessert to keep in the freezer for unexpected company - except that in my house it almost always gets gobbled up right away!

  • 2 sticks (1/2 cup) butter
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/4 cup cocoa
  • pinch of salt
    1. Melt butter in a medium saucepan over medium heat.
    2. Add crumbs, cocoa, sugar and salt. Mix until well incorporated.
    3. Reserve about 1/2 cup of these crumbs for later use.  
    4. Press remainder into an ungreased, 9-inch springform pan to form a crust for the cheesecake. (Cover the bottom of the pan completely, and press crumbs up the sides evenly, covering all but about the top inch of the pan.)  
  • 8 ounces reduced fat  or regular cream cheese (softened)
  • 14 ounces fat-free sweetened condensed milk
  • 5 ounces Hershey's Chocolate Syrup
  • 1 tbsp instant espresso coffee powder, dissolved in 1 tsp hot water
  • 1 cup heavy whipping cream, beaten until stiff.
    1. Using an electric mixer, beat cream cheese until light and fluffy.
    2. Add condensed milk, espresso mixture, and chocolate syrup. Beat well.
    3. Fold whipped cream (already beaten until stiff) into cheese batter. Stir (fold) until whipped cream is incorporated but mixture may appear marbled.
    4. Pour into prepared pan, and smooth top with a spatula. 
    5. Scatter reserved graham cracker crumb mixture on top. If crust seems too high, it can carefully be leveled evenly, and those crumbs distributed on top. 
    6. Cover top of pan with saran wrap or foil.
    7. Freeze, overnight or for at least 24 hours.
    8. Remove springform sides to serve. 
    9. If there are any leftover portions, replace sides to springform pan and covering tightly. Keep frozen.