This is from the Hershey's website...
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KISSES Caramel Cheesecake
Skill Level:
Intermediate
Prep Time:
25 Minutes
Ingredients
* COOKIE CRUMB CRUST (recipe follows)
* 72 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
* 2-1/2 teaspoons milk
* 3 packages (8 oz. each) cream cheese, softened
* 3/4 cup sugar
* 1/2 teaspoon vanilla extract
* 3 eggs
* 1 teaspoon water
* Whipped topping
Directions
1. 1 Prepare COOKIE CRUMB CRUST. Heat oven to 350°F.
2. 2 Remove wrappers from caramel filled chocolates. Place 56
chocolates and milk in microwave-safe bowl. Microwave at MEDIUM (50%) 30
seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a
time, stirring after each heating, until chocolates are melted and smooth when
stirred. Gently pour and spread on bottom of prepared crust.
3. 3 Beat cream cheese, sugar and vanilla in large bowl until smooth.
Add eggs, one at a time, beating well after each addition. Gently spoon over
caramel mixture.
4. 4 Bake 45 to 50 minutes or until almost set. Remove from oven to
wire rack. With knife, loosen cake from side of pan. Cool completely, remove
side of pan.
5. 5 Place 4 caramel filled chocolates and water in small
microwave-safe bowl. Microwave at MEDIUM 30 seconds or until chocolates are
melted and smooth when stirred. Drizzle over surface of cheesecake. Cover;
refrigerate until chilled. Garnish with whipped topping and remaining
chocolates. Cover; refrigerate leftovers. 10 to 12 servings.
COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer
cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium
bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture
onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.
[Non-text portions of this message have been removed]
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