Kisses Candy Corn Cheesecake Squares

Ingredients

• 3/4 cup vanilla wafer crumbs (about 20 cookies)
• 1/2 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 cup granulated sugar, divided
• 1/4 cup butter, cold (or margarine)
• 12 Hershey candy corn kisses, unwrapped

• 1 (8 ounce) package cream cheese, softened
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1 cup non-dairy whipped topping, frozen & thawed
• 12 Hershey candy corn kisses, unwrapped

Directions

1. 1

   Heat oven to 350°F Line 8-inch square pan with foil, extending foil beyond sides of pan. Stir together vanilla wafer crumbs, 1/2 cup flour and 1/4 cup sugar; cut in butter until mixture is crumbly. Press onto bottom of prepared pan.

2. 2

   Remove wrappers from 12 candies; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Beat cream cheese and remaining 1/4 cup sugar until blended. Beat in eggs, milk, remaining 2 tablespoons flour, vanilla and baking powder. Gradually beat about 1/2 cup cream cheese mixture into melted candy; beat this mixture into remaining cream cheese mixture. Pour into prepared crust.

3. 3

   Bake 20 to 25 minutes or until center is set. Cool to room temperature. Spread whipped topping over surface. Cover; refrigerate several hours or overnight. To serve, lift dessert from pan using foil. Peel back foil, cut into squares. Serve each square garnished with candy piece.