1
										:  Combine crumbs, butter and sugar; press firmly on bottom and up side of 8- or 9" (20 or 23 cm) springform pan. Chill.
								
									  
										2
										:  In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand and chocolate syrup until smooth.
								
									  
										3
										:  In small bowl, dissolve coffee in water; add to cheese mixture. Mix well. Fold in whipped cream. Pour into prepared pan; cover.
								
									  
										4
										:  Freeze 6 hours or until firm. Garnish with chocolate crumbs if desired. Wrap leftovers; return to freezer.