Ok, I’m just gonna come out with it, this cheesecake is eye-rollin’, tongue-slappin’, knock you naked,
rub it all over your face good. Now, I figured it would be delicious, hello Oreo crust and melted Hershey kisses in the batter but I wasn’t prepared for the awesome that this cheesecake is. I’ve had chocolate cheesecake and coffee cheesecake before but honestly I found those to be a little too intense and rich yes that’s possible even for me. This cheesecake on the other hand is just chocolatey and just espresso-ey enough that neither flavor is overwhelming the other, and come on, chocolate and espresso complement each other so well. And because I can’t leave well enough alone wanted to add a little something special, I piped my most favorite whipped frosting on top, which OMG totally put this already awesome cheesecake over the edge.
If you would like to add this frosting too
trust me you will want to you can find the recipe here for my Coffee Doodle Cups except just use plain milk…I couldn’t believe how beautifully this baked up, the rule with cheesecake is to not whip it too much otherwise it might sink in the middle. I honestly whipped the ever loving out of this because I just couldn’t make the cream cheese blend (it was still delicious, and didn’t sink), which I think had something to do with me throwing the cream cheese and sugar in together without blending the cream cheese by itself first (I know better than that, don’t know what I was thinking, sheesh)…sooo I recommend blending your cream cheese first, then add your other stuff and get it on this awesome cheesecake.
First I crushed up my Oreos with a food processor…
- 2/3 Cup of Granulated Sugar.
- 3 Eggs.
- 1/2 Cup Milk.
- 1 Cup of Hershey's Chocolate Kisses.
- 4 (8 Ounce) Packages of Cream Cheese, Softened.
- 1 Tablespoon of Instant Espresso Powder.
- 1/4 Teaspoon of Cinnamon.
- 1 1/2 Cups of Oreo Crumbs (18 Cookies).
- 6 Tablespoons of Butter, Melted.
- Preheat your oven to 350 degrees F.
- Combine melted butter and cookie crumbs until well incorporated and press mixture into the bottom of a 9 inch spring form pan and set aside.
- Melt your Hershey's kisses over low heat stirring constantly, set aside.
- With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth, then add your sugar and blend.
- Now add your milk, eggs, cinnamon and espresso powder until all incorporated, then add your melted Hershey's kisses and continue to beat.
- Pour your cheesecake batter onto your prepared crust.
- Bake your cheesecake for 55 minutes.
- Take your cheesecake out of the oven, let cool then place in the refrigerator covered for at least 4 hours (I let mine sit overnight).
- I would recommend foiling the bottom of your springform pan because I didn't and there was some leakage going on.
- Cream your cream cheese by itself first so it will be very smooth for your batter.