Ghirardelli Bittersweet Chocolate Cheesecake
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Ingredients
Crust
| 1/4 cup | butter | | 1 pkg. | Oreos |
Cheesecake
| 2-1/2 cup | sugar | | 2-2/3 lb. | cream cheese | | 5 | eggs | | 2 lbs. | Ghirardelli Bitterweet Chocolate | | 1-1/4 lb. | sour cream | | 1 tbsp. | vanilla | | 2 tbsp. | Bailey's Irish Cream | | 2 tbsp. | Ghirardelli Ground Chocolate or | | cocoa |
0 Recipe Reviews
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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.
Author's 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.
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