Mocha Chocolate Chip Cheesecake

2 1/4 cups graham cracker crumbs
1 (12-ounce) package or 2 cups miniature chocolate chips, divided use
2 1/3 cups butter, melted
1/2 cup milk
4 teaspoons instant coffee powder
1 envelope unflavored gelatin
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 cups whipping cream, whipped to soft peaks

1. In large bowl, combine graham cracker crumbs, 1 cup miniature chocolate chips, and melted butter; mix well. Pat firmly into a 9-inch springform pan, covering the bottom and up the sides. Set aside.
2. Combine milk and instant coffee powder in a small bowl and sprinkle unflavored gelatin on top. Set aside for 1 minute then cook over low heat, stirring constantly until the gelatin and coffee dissolve, about 3 minutes. Set aside.
3. In a large bowl, beat cream cheese until smooth. Add in sweetened condensed milk and the gelatin mixture. Fold in cream and remaining miniature chocolate chips. Pour into prepared pan. Refrigerate until firm, about 2 hours. Run a knife around the edge of cake to separate from the pan and remove.

Makes 12 servings.