Combine 1 cup sugar, 1/4 cup water and orange peel in small heavy saucepan; cook (without stirring) on medium-high heat 10 min. or until sugar is melted and deep golden brown in color, using slotted spoon to transfer orange peel to sheet of foil after 8 min. Immediately pour caramel into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom of pan with syrup.
Blend evaporated milk, 4 eggs, cream cheese, 1 Tbsp. coffee, cinnamon and remaining sugar in blender until smooth.
Beat cake mix, oil, 1 cup of the remaining water, remaining eggs and 5 tsp. of the remaining coffee with mixer until blended.
Add sour cream; mix well.
Pour over caramel in pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down.
Place in larger pan.
Add enough water to larger pan to come halfway up side of cake pan.
Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 4 hours. Loosen dessert from sides of pan; invert onto plate.
Remove pan.
Add remaining water to remaining coffee in medium bowl; stir until dissolved. Gently stir into COOL WHIP.
Serve dessert topped with COOL WHIP mixture and orange peel.
