Espresso Chip Cheesecake

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1 ½ c. crushed Oreos

4 Tbs butter

2 c. Cool Whip

3 – 8 oz pkg cream cheese

1 ½ c. sugar

¾ c. baking cocoa

¾ c. warm coffee (not hot)

1 ½ pkg gelatin

1 c. mini chocolate chips

4 Tbs butter

Crust:

Melt 4 Tbs butter in microwave on High for 1 minute. Add 1 ½ cups crushed Oreos. Mix and spread evenly and press down on bottom 9" spring form pan. Bake at 300 degrees for 11 minutes. Cool

Filling:

Mix 3 cream cheese pkgs and sugar together, add baking cocoa and mini chocolate chips and mix well. In a separate bowl, mix gelatin slowly to warm coffee using a whisk or fork. After gelatin is dissolved, add warm coffee to cream cheese mixture. Mix well in blender on low for 1 minute; then put blender on medium for approximately 3 minutes. Add 2 cups Cool Whip to mixture and blend on low until no white shows. Pour over cooled Oreo crust.

Chill overnight.

Makes 10 to 12 servings.