Ghirardelli Bittersweet Chocolate Cheesecake

by Kathleen Morrison

Servings: 24 servings

INGREDIENTS

Crust:
1/4 cup butter
1 pkg. Oreos

Cheesecake:
2-1/2 cups sugar
43 oz. cream cheese
5 eggs
32 oz. Ghirardelli Bitterweet Chocolate
20 oz. sour cream
1 tbsp. vanilla
2 tbsp. Bailey's Irish Cream
2 tbsp. Ghirardelli Ground Chocolate or cocoa

INSTRUCTIONS

Crust:
Mix in food processor. Press into 13-inch springform pan. Set aside.

Cheesecake:
Melt chocolate in double boiler, stirring frequently. Set aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar. Beat until smooth. Add one egg at a time, beating after each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir until even consistency. Pour into crust. Bake at 350°F until set, approximately 2 hours. Chill thoroughly.

CHEF COMMENTS

This is ungodly rich. Serve in very small wedges. Even heavy eaters can't eat much at once, and I have seen a lot of this get thrown away because the person couldn't finish. Don't substitute semi-sweet chocolate or milk chocolate for the bittersweet.

Tagged: cheesecakes, chocolatecheesecake, desserts add tags

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