Cappuccino Kissed Cheesecake
1-1/2 cups chocolate cookie crumbs
6 tablespoons butter or margarine, melted
1-1/4 cups mini kisses, divided
4 pkgs. (8 oz. each) cream cheese, softened
2/3 cup sugar
1/3 cup milk
1 tablespoon instant espresso powder
1/4 teaspoon ground cinnamon
1/2 cup whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon instant espresso powder
Cheesecake: Heat oven to 350ºF. 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, beating 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.
Cream Topping: Beat cold whipping cream, powdered sugar and espresso powder until stiff.
To serve: Garnish with Cream Topping and remaining 1/4 cup mini kisses. Cover and refrigerate leftovers.