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Frozen Mocha Cheesecake Loaf

2 cups cream-filled chocolate sandwich cookie crumbs
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
2 cups heavy whipping cream, whipped
2 tablespoons instant coffee granules
1 tablespoon hot water
1/2 cup chocolate syrup

Line a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil. In a small
bowl, combine cookie crumbs and butter. Press firmly onto the bottom
and 1-1/2 in. up the sides of prepared pan. In a large mixing

Printed from tasteofhome.com Jul 24, 2008

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Frozen Mocha Cheesecake Loaf cont.

bowl, beat cream cheese until light and fluffy. Add milk and vanilla;
mix well. Fold in whipped cream. Spoon half of the mixture into
another bowl and set aside. Dissolve coffee granules in hot water;
fold into remaining cream cheese mixture. Fold in chocolate syrup.
Spoon half of the chocolate mixture over crust. Top with half of the
reserved cream cheese mixture. Repeat layers (pan will be full).
Freeze, uncovered, for 6 hours or until set. Cover and freeze until
serving. Use foil to lift out of pan; cut into slices.

Yield: 12 servings.