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Cappuccino-Kisses Cheesecake
Makes 16 servings

Ingredients

  • 1-1/2 - cups chocolate cookie crumbs
  • 6 - Tablespoons butter or margarine, melted
  • 1-1/4 - cups Hershey's Mini Kisses Brand Milk Chocolates, divided
  • 4 - packages (8 ounces each) cream cheese, softened
  • 2/3 - cup sugar
  • 3 - eggs
  • 1/3 - cup milk
  • 1 - Tablespoon instant espresso powder
  • 1/4 - teaspoon ground cinnamon
  • Espresso Cream (recipe below)

Directions

Preheat oven to 350�F. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch spring-form pan.

  1. Melt 1 cup chocolates in small saucepan over low heat, stirring constantly.
  2. Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended.
  3. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended.
  4. Add melted chocolates; beat on medium 2 minutes. Spoon mixture into crust.
  5. Bake 55 minutes. Remove from oven to wire rack.
  6. Cool 15 minutes; with knife, loosen cake from side of pan.
  7. Cool completely; remove side of pan.
  8. Cover; refrigerate at least 4 hours before serving.
  9. To serve, garnish with Espresso Cream and remaining 1/4 cup chocolates.
  10. Cover; refrigerate leftover cheesecake.

Espresso Cream

Ingredients

  • 1/2 - cup cold whipping cream
  • 2 - Tablespoons powdered sugar
  • 1 - teaspoon instant espresso powder

Directions

  1. Beat whipping cream, powdered sugar and instant espresso powder until stiff.

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