Recipe - Cappuccino-Kissed Cheesecake

1 One half cup Chocolate cookie crumbs
6 tablespoon Butter or margarine; melted
1 One fourth cup Hershey's® mini kisses;
divided
4 pack (8 oz) cream cheese;
softened
2/3 cup Sugar
3 Eggs
1/3 cup Milk
1 tablespoon Instant espresso powder
One fourth teaspoon Ground cinnamon
Espresso Cream
One half cup Whipping cream; chilled
2 tablespoon 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 9inch 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 wellblended. Add eggs, milk,
espresso powder and cinnamon; beat on low speed until wellblended. 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 One fourth cup mini
kisses. Cover and refrigerate leftovers. Serves 16.

Recipe by: Hershey's BestLoved Recipes Cookbook

Posted to MCRecipe Digest V1 #869 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Oct 26, 1997