Mocha Cheesecake

Ingredients
fat-free cream cheese 2x 8 ounces packet or 450 gm appro.
1 (4-serving) package sugar-free instant chocolate fudge pudding mix
low-fat dry milk powder  2/3 cup 
cold coffee   1 cup
low- fat graham cracker pie crust  9 ounce  250 gm appro.
frozen light whipped topping, thawed  3/4 cup
vanilla essence  1/2 tsp
unsweetened cocoa   2 tsp
Splenda  1 packet
mini chocolate chips   1 tbsp

Method

In a medium bowl, combine cream cheese, dry pudding mix, dry milk powder, and coffee.

 Beat with electric mixer until well mixed.

Spread mixture evenly into pie crust. Refrigerate about 15 minutes.

In a small bowl, combine whipped topping, vanilla extract, cocoa, and Splenda.

Spread mixture evenly over cheesecake filling. 

Sprinkle mini chocolate chips evenly over top. 

Refrigerate 4 hours or until ready to serve.

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