2 1/4 c  Graham cracker crumbs
     12 oz Mini chocolate chips
    2/3 c  Butter; melted
    1/2 c  Milk
      4 ts Freeze-dried coffee
      1 pk Unflavored gelatin
     16 oz Cream cheese; softened
     14 oz Sweetened evaporated milk
      2 c  Heavy cream; whipped
     In bowl, combine graham cracker crumbs, butter and 1 cup
  of the mini-chocolate chips; mix well.  Pat into 9-inch
  springform pan, covering bottom and up 2-1/2 inches on
  sides; set aside.
     In saucepan, combine milk and coffee; sprinkle gelatin
  on top. Set aside for 1 minute.  Cook over low heat,
  stirring constantly until gelatin and coffee dissolve.  Set
  aside.
     In large bowl, beat cream cheese until creamy.  Beat in
  sweetened condensed milk  (NOT evaporated milk) and gelatin
  mixture.  Fold in remaining mini-chocolate chips and
  whipped cream; pour into prepared pan. Chill; remove rim.
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