Ingredients

1 1/2 cups of cookie crumbs

6 Tablespoons butter or margerine melted

1 1/4 cups Hershey mini kisses semi sweet baking pieces, divided

4 packages(8 ounces each)  cream cheese softened

2/3 cup of sugar

3 eggs

1/3 cup of milk

1 tablespoon instant espresso powder

1/4 teaspoon ground cinnamon

Espresso cream( recipe follows)

1-Heat oven to 350 degrees combine cookie crumbs and butter:press onto bottom and 1 inch up  side of a springform pan.

2- Melt 1 cup mini kisses in small sauce pan over low heat, stirring constantly. Combine cream cheese and sugar in 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 1 cup of melted mini kisses beat on medium for 2 minutes. Spoon mixture into crust.

3- 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 refridgerate at least 4 hours before serving.

4-To serve, garnish with espresso cream and remaining 1/4 cup mini kisses. Cover refridgerate remaining cheese cake.

Espresso cream: beat 1/2 cup cold whipping cream 2 tablespoons powdewred sugar and 1 teaspoon instant espresso powder.