• Servings: 12
  • 1 pkg. (6 squares) premium white baking chocolate
  • 1/3 cup strong brewed coffee
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoon grated orange peel
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  1. Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in cream cheese and sugar 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. Beat in orange peel. Pour into greased 9-inch springform pan.
  2. Bake at 350ºF for 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.
  3. Refrigerate 4 hours or overnight. Mix cocoa and cinnamon; sprinkle over cheesecake. Garnish with chocolate-covered coffee beans, if desired.