1 1/2 cups butter
2 eggs
1 teaspoon vanilla extract
3 cups white sugar
2 egg yolks
2 tablespoons cornstarch
3 cups heavy cream
1 1/2 cups HERSHEY'S KISSES Milk Chocolates
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 cup HERSHEY'S KISSES Milk Chocolates
1 cup butter, softened
4 eggs
1 (3 ounce) can evaporated milk
1 (2 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (2 ounce) package HERSHEY'S KISSES Milk Chocolates
1 tablespoon HERSHEY'S KISSES Milk Chocolates
Heat oven to 350 degrees F. Grease and flour 2 (9 inch) round pans. Place 1 cup flour in the bottom of a large springform pan. Place cherries in pan.
Beat butter and eggs together in medium bowl; beat in sugar and vanilla until smooth. Stir together flour, egg yolks and cornstarch; pour mixture into prepared pan. Cover and refrigerate for 2 hours or until firm. Let stand 1 hour or longer.
Bring 2 cups sugar, 1 cup milk, 1 cup butter, cornstarch and 1 cup flour together in small bowl; pour mixture into prepared pan.
Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the cake comes out clean. Cool completely. Grease and flour one (9 inch) round cake pan.
In large bowl, beat cream cheese, 1 cup sugar, 1/2 cup HERSHEY'S KISSES Milk Chocolates and 1 cup butter until fluffy. Stir in flour mixture. Beat into cream cheese mixture until thoroughly combined.
In small bowl, whip cream until soft peaks form; beat into cream cheese mixture. Beat cream cheese and sugar in medium bowl. Fold 1/2 cup flour into cream cheese mixture until just blended. Using knife or pastry blender, mix cream cheese mixture with remaining flour until smooth.
Spread cream cheese mixture over cherries; press remaining 1/2 cup flour mixture over cream cheese mixture. Chill until firm; remove from pan. Cool completely. Spread cream cheese mixture over cherries. Garnish with HERSHEY'S KISSES Milk Chocolates. Refrigerate on serving platter.