Ingredients:
1 1/2 Cup(s) Chocolate cookie crumbs
6 Tablespoon(s) Butter or margarine; melted
1 1/4 Cup(s) Hershey'sŪ mini kisses
4 Package(s) (8 oz) cream cheese;softened
2/3 Cup(s) Sugar
3 Eggs
1/3 Cup(s) Milk
1 Tablespoon(s) Instant espresso powder
1/4 Teaspoon(s) Ground cinnamon
1/2 Cup(s) Whipping cream; chilled
2 Tablespoon(s) Powdered sugar |
Directions: 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 1/4 cup mini
kisses. Cover and refrigerate leftovers. Serves 16.
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