Combine wafer crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust.
Bake 30 min. Meanwhile, stir liqueur and orange zest into remaining batter; refrigerate until ready to use.
Reduce oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan; bake 30 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Heat marmalade just until warmed; spoon over cheesecake just before serving.
Looking for a special treat? Orange and chocolate make a wonderful combination in this cheesecake.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F for the crust-baking step, and to 300°F for the cheesecake-baking step.
This showstopping cheesecake can be refrigerated up to 24 hours before serving.
Substitute orange juice for the orange-flavored liqueur.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.