CAPPUCCINO AND KISSES CHEESECAKE RECIPE

CHEESECAKE:
1 1/2 cups chocolate cookie crumbs
1 1/2 cups semi-sweet mini kisses or baking pieces
6 tablespoons of butter, melted
4 (8 oz) packages cream cheese, softened
2/3 cups plus 2 tablespoon sugar
3 eggs 1/2 cup milk
1 tablespoon strong instant coffee mix
1/4 teaspoon ground cinnamon ( optional)

INSTANT COFFEE CREAM:
1/2 cup cold whipping cream
3 tablespoons confectioners' sugar
1/2 tablespoon instant coffee mix

1.
Preheat oven to 350°F. Combine the melted butter and chocolate cook crumbs with a fork until
all cookie crumbs are coated with butter. Press the crumbs into the bottom and up the sides of a 9-inch
springform pan.

2.
Melt 1 cup semi-sweet mini kisses or chocolate baking pieces in a saucepan over low heat,
reserving the other 1/2 cup of pieces for later. Stir constantly. Combine sugar with the cream cheese in
a bowl and beat on medium speed of an electric mixer until well combined. Add eggs, milk, instant coffee
mix and cinnamon (if using). Beat this mixture on low speed until well blended. Add the one cup of melted
chocolate pieces to the cream cheese mixture now. Beat on medium speed for 2 minutes. Using a
spatula, spoon mixture into the prepared crust.

3.
Bake 55 to 58 minutes. Remove from oven and place on a wire rack for cooling. Cool completely. Using
a knife, go around the inside of the springform pan to loosen the cooled cake. Gently remove the side
of the springform pan. Refrigerate for at least 3 to 4 hours before slicing to serve.

4.
Make the Instant coffee cream: Beat 1/2 cup cold whipping cream, 3 tablespoons confectioners' sugar,
and the 1/2 tablespoon instant coffee mix together until thick.

5.
Garnish the cake with the instant coffee cream and the remaining 1/2 cup of semi-sweet chocolate
pieces or kisses.