Cappuccino-kissed Cheesecake

Makes 16 servings.

Ingredients

 * 1 1/2 	cups  	chocolate cookie crumbs
 * 6 	tbsp 	butter or margarine, melted
 * 1 1/4 	cups 	HERSHEY'S MINI KISSES Semi-Sweet Baking Pieces, divided
 * 4 	pckg 	(8 oz each) cream cheese, softened
 * 2/3 	cup 	Sugar
 * 3 		eggs
 * 1/3 	cup 	milk
 * 1 	tbsp 	Instant espresso powder
 * 1/4 	tsp 	Ground cinnamon
 * ESPRESSO CREAM (recipe follows)

Directions

 * 1) Heat oven to 350°F. 
 * 2) Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform 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. Remove from oven to wire rack. 
 * 9) Cool 15 minutes; with knife, loosen cake from side of pan. 
 * 10) Cool completely; remove side of pan. 
 * 11) Cover; refrigerate at least 4 hours before serving.
 * 12) To serve, garnish with ESPRESSO cream and remaining 1/4 cup MINI KISSES. 
 * 13) Cover; refrigerate leftover cheesecake.

ESPRESSO CREAM

 * 1) Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until stiff.