Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 6 tablespoons butter or margarine, melted
- 1 1/4 cups mini kisses semi-sweet chocolate, divided
- 4 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 3 eggs
- 1/3 cup milk
- 1 tablespoon instant espresso powder
- 1/4 teaspoon ground cinnamon
- espresso cream (recipe follows)
Preparation
Step 1
Heat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of
9-inch springform pan. Melt 1 cup mini kisses chocolate in small saucepan over low heat, stirring constantly. In large bowel combine cream cheese and sugar, beating on medium speed until well blended. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well blended. Add melted chocolate; beat on medium speed for 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 serve; garnish with espresso cream and remaining ¼ cup mini kisses.
ESPRESSO CREAM- Beat ½ cup cold whipping cream, 2 tablespoons powered sugar and 1 tablespoon instant espresso powder until stiff.