Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. set aside. in small saucepan, combine milk and instant 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 and gelatin mixture. fold in whipped cream and remaining 1 cup of little bits chocolate chips. pour into prepared pan. chill until firm (about 2 hours). run knife around edge of cake to separate from pan, remove rim.

Target recipe: preheat oven to 350. to make the crust: using a food processor, crush graham crackers into tiny crumbs. add sugars and pulse until combined. add butter and pulse until mixture begins to come together. press into bottom and up sides of a 9 inch glass pie plate. bake for 8-9 minutes, remove and allow to cool to room temperature. while crust is cooling, make the filling: using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar. fold in cool whip free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff. refrigerate for 30-60 minutes, the longer the better! remove from fridge immediately before serving.