Cappuccino-kissed cheesecake

Yield: 16 Servings

Measure Ingredient
1½ cup Chocolate cookie crumbs
6 tablespoons Butter or margarine; melted
1¼ cup Hershey's® mini kisses; divided
4 packs (8 oz) cream cheese; softened
⅔ cup Sugar
3 Eggs
⅓ cup Milk
1 tablespoon Instant espresso powder
¼ teaspoon Ground cinnamon -Espresso Cream---
½ cup Whipping cream; chilled
2 tablespoons Powdered sugar
1 teaspoon Instant espresso powder

To make the cheesecake: Heat oven to 350° F. Combine cookie crumbs and butter; press onto bottom and 1 inch up the side of a 9-inch springform pan. Melt 1 cup mini kisses chocolate in a small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in a large bowl, meating on medium speed of mixer until well-blended. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended. Add melted mini kisses; beat on medium speed 2 minutes. Spoon mixture into crust. Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover. Refrigerate at least 4 hours before serving. To make Espresso Cream: Beat cold whipping cream, powdered sugar and espresso powder until stiff. To serve: Garnish with Espresso Cream and remaining ¼ cup mini kisses. Cover and refrigerate leftovers. Serves 16.

Recipe by: Hershey's Best-Loved Recipes Cookbook Posted to MC-Recipe Digest V1 #869 by "Crane Walden <cranew@...>" <cranew@...> on Oct 26, 1997

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