In small bowl, combine crumbs, sugar and butter. In buttered 9 inch springform pan or 13 x 9 inch baking dish, pat crumbs firmly on bottom and up sides of pan. Chill. In large mixer bowl, beat cheese until fluffy; add Eagle Brand and chocolate syrup. In small bowl, disolve coffee in water; add to Eagle Brand mixture. Mix well. Fold in whipped cream.

Puru into prepared pan. Cover. Freeze 6 hours or until firm. Garnish with additional chocolate crumbs if desired. Return leftovers to freezer.