Cappuccino-kissed Cheesecake

Description
Makes 16 servings

Ingredients

 * 1½ cups chocolate cookie crumbs
 * 6 tbsp butter or margarine, melted
 * 1¼ cups Hershey's Mini Kisses semi-sweet baking pieces, divided
 * 4 pckg (8 oz each) cream cheese, softened
 * ⅔ cup sugar
 * 3 eggs
 * ⅓ cup milk
 * 1 tbsp instant espresso powder
 * ¼ tsp ground cinnamon

Espresso cream

 * ½ cup cold whipping cream
 * 2 tablespoons powdered sugar
 * 1 teaspoon instant espresso powder

Directions

 * 1) Heat oven to 350°F.
 * 2) Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch spring-form pan.
 * 3) Melt 1 cup mini kisses in small saucepan over low heat, stirring constantly.
 * 4) Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended.
 * 5) Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended.
 * 6) Add melted mini kisses; beat on medium 2 minutes.
 * 7) Spoon mixture into crust.
 * 8) Bake 55 minutes.
 * 9) Remove from oven to wire rack.
 * 10) Cool 15 minutes; with knife, loosen cake from side of pan.
 * 11) Cool completely; remove side of pan.
 * 12) Cover; refrigerate at least 4 hours before serving.
 * 13) To serve, garnish with espresso cream and remaining ¼ cup mini kisses.
 * 14) Cover; refrigerate leftover cheesecake.

Espresso cream

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