| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chocolate cookie crumbs |
| 6 | tb | Butter or margarine; melted |
| 1 1/4 | c | Hershey's® mini kisses; divided |
| 4 | pk | (8 oz) cream cheese; softened |
| 2/3 | c | Sugar |
| 3 | Eggs | |
| 1/3 | c | Milk |
| 1 | tb | Instant espresso powder |
| 1/4 | ts | Ground cinnamon -Espresso Cream— |
| 1/2 | c | Whipping cream; chilled |
| 2 | tb | Powdered sugar |
| 1 | ts | Instant espresso powder |
INSTRUCTIONS
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. Recipe by: Hershey's Best-Loved Recipes Cookbook Posted to MC-Recipe Digest V1 #869 by "Crane Walden <cranew@foothill.net>" <cranew@foothill.net> on Oct 26, 1997
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