1 1/2 cups chocolate cookie crumbs
6 tablespoons butter or margarine, melted
1 1/4 cups Hershey's Mini Kisses Semi-Sweet Chocolate, 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

Preheat oven to 350 degrees F.

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. 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 peed until well blended. Add melted Mini Kisses Chocolate; 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.

To serve, garnish with Espresso Cream and remaining 1/4 cup Mini Kisses Chocolate. Cover; refrigerate leftover cheesecake.

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

Beat ingredients together until stiff.