Cappuccino-Kissed Cheesecake

Makes 16 servings

1-1/2 cups chocolate cookie crumbs
6 tablespoons butter or margarine, melted
1-1/4 cups HERSHEY'S MINI KISSES® Milk Chocolates, divided
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup milk1 tablespoon instant espresso powder
1/4 teaspoon ground cinnamon
Espresso Cream (recipe follows)

Heat oven to 350°F. Combine cookie crumbs and butter; press onto
bottom and 1 inch up side of 9-inch springform pan.

Melt 1 cup chocolate pieces in small saucepan over low heat,
stirring constantly. Combine cream cheese and sugar in large bowl,
beating on medium speed of mixer until well blended. Add eggs, milk,
espresso powder and cinnamon; beat on low speed until well-blended.
Add 1 cup melted chocolate pieces; beat on medium 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 serve, garnish with Espresso Cream and remaining 1/4 cup
chocolates. Cover; refrigerate leftover cheesecake.


Espresso Cream

  Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and
1 teaspoon instant espresso powder until stiff.






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