Kisses Candy Corn Cheesecake Squares

This was listed in an email from Hershey's Kitchens today. Perfect for Halloween!

• Ready In: 30 mins
• Serves: 12-16
• Yields: 12-16 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. 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. 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. 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.