PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.

BEAT cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 Tbsp. flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize.

BAKE 40 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Store leftover brownies in refrigerator.