Cafe au Lait Cheesecake

• 1-1/2 pkg. (4 oz. each)) BAKER'S White Chocolate, broken into pieces
• 1/3 cup strong brewed MAXWELL HOUSE Coffee
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 2 tsp. grated orange zest
• 1/4 cup unsweetened cocoa powder
• 1 tsp. ground cinnamon

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

s white chocolate, coffee, philadelphia cream cheese, sugar, eggs, orange zest, cocoa, ground cinnamon

Taken from www.kraftrecipes.com/recipes/-25182.aspx (may not work)