Mix graham crumbs, nuts, 1/4 cup sugar, cinnamon and butter until blended; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Divide mixture in half. Stir zest and juice into half the batter, then stir chocolate into remaining batter. Alternately drop spoonfuls of orange and chocolate batters over crust; swirl gently with knife.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Enjoy your favorite foods while keeping portion size in mind.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 27g
Dietary Fiber 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.