Ingredients
2-3/4 cups chocolate bear-shaped crackers or chocolate wafer crumbs, crushed2 tablespoons plus 1/2 cup sugar, divided 1/2 cup butter, melted1/4 cup cold water1 teaspoon instant coffee granules1 envelope unflavored gelatin1/2 cup semisweet chocolate chips1-1/2 cups heavy whipping cream, divided2 packages (8 ounces each) cream cheese, softenedCaramel sundae syrup, optional Chocolate syrup, optional
Preparation
Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack.
Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly.
Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours.
If desired, drizzle with caramel and chocolate syrups.
