PLACE cookie crumbs in 12 paper-lined muffin cups.
DISSOLVE coffee granules in water in large bowl. Add cream cheese product, sugar, vanilla and cinnamon; beat with whisk until well blended. Stir in Cool Whip; spoon into muffin cups.
FREEZE 3 hours or until firm. Remove cheesecakes from freezer 15 min. before serving. Melt chocolate as directed on package. Top cheesecakes with oranges; drizzle with chocolate.
serving size = 1 mini cheesecake (55 g)