Heat oven to 325°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix crushed cookies and butter. Press in bottom of pan. Bake 10 minutes or until set. Cool completely, about 20 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in flour, orange peel, vanilla and food color until blended. Add eggs, one at a time, beating until blended. Pour over partially baked crust.
Bake 40 to 45 minutes or until center is set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled.
In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds, then in 15-second increments, until chocolate can be stirred smooth. Drizzle over cheesecake. Use foil to lift cheesecake out of pan; cut into 5 rows by 5 rows.