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
To make the crust, combine graham cracker crumbs, 1 cup miniature chocolate chips, and melted butter in large bowl; mix well. Press mixture into a 9-inch spring-form pan, covering the bottom and up the sides. Set aside.
For the filling, 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.
Beat cream cheese in a large bowl 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.