In bowl, combine graham cracker crumbs, butter and 1 cup of the mini-chocolate chips; mix well. Pat into 23 cm springform pan, covering bottom and up 2- half inches on sides; set aside. In saucepan, combine milk and coffee; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk (NOT evaporated milk) and gelatin mixture. Fold in remaining mini-chocolate chips and whipped cream; pour into prepared pan. Chill; remove rim. ----