PREHEAT oven to 325?F if using a silver 9-inch springform pan (or to 300?F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom and 1-1/2 inches up side of pan. Bake 10 minutes.
BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add liqueur and peel; mix well. Remove 2 cups of the batter; place in medium bowl. Add melted chocolate; mix well. Pour remaining batter over crust. Drop spoonfuls of the chocolate batter over plain batter. Cut through batters with knife several times for marble effect.
BAKE 55 minutes to 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. Store leftover cheesecake in refrigerator. KRAFT KITCHENS TIPS
Size It Up Enjoy a serving of this rich and indulgent treat on special occasions.
Great Substitute Substitute orange juice for the orange liqueur.
RECIPE COURTESY OF KRAFT FOODS