Unfortunately the Hershies Kisses that this recipe calls for are seasonal. They come out every year right around the beginning on November just in time for my birthday which I love. For my mother in law's annual pie night this past November I made this cheesecake. It was lots of fun to make and was very tasty.
KISSES Candy Cane Swirl Cheesecake
COOKIE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1-1/2 teaspoons vanilla extract
42 HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided
1 tablespoon milk
Sweetened whipped cream
1. Heat oven to 350°F. Prepare COOKIE CRUMB CRUST.
2. Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.
3. Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
4. Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers. 10 to 12 servings.
COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 vanilla wafer cookie crumbs (about 45 cookies) 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.