Cappuccino-Kissed Cheesecake

Cappuccino-Kissed Cheesecake

Ingredients:
1 1/2 cups chocolate cookie crumbs
6 tablespoons butter or margarine, melted
1 1/4 cups semisweet mini chocolate kisses, divided
32 ounces cream cheese, softened
2/3 cup granulated sugar
3 eggs
1/3 cup milk
1 tablespoon instant espresso powder
1/4 teaspoon ground cinnamon

Espresso Cream:
1/2 cup cold whipping cream
2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder

Directions:
1. Preheat oven to 350°F.
2. Combine the crumbs and butter; press onto the bottom and 1 inch up the side of a 9-inch springform pan.
3. Melt 1 cup of the chocolate kisses in a small saucepan over low heat, stirring constantly.
4. Beat the cream cheese and sugar on medium speed until well blended. Add the eggs, milk, espresso powder and cinnamon and beat on low speed until blended. Add the melted chocolate and beat on medium speed 2 minutes.
5. Spoon into the crust and bake 55 minutes. Cool on a wire rack 15 minutes.
6. Loosen the cake from the side of the pan with a knife. Cool completely, remove the side and refrigerate at least 4 hours.
7. For the espresso cream, beat the ingredients together until stiff.
8. Garnish with the espresso cream and the remaining 1/4 cup kisses. Refrigerate leftovers.