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PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
ADD cream cheese and sugar; beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest. Pour into greased 9-inch springform pan.
BAKE 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
MIX cocoa and cinnamon; sprinkle over cheesecake. Garnish with chocolate-covered coffee beans, if desired. Store leftover cheesecake in refrigerator.