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Ghirardelli Bittersweet Chocolate Cheesecake
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CRUST:
1/4 cup butter
1 package Oreos
CHEESECAKE:
2-1/2 cups sugar
43 ounces Cream cheese (Yes 43!)
5 eggs
32 ounces Ghirardelli bittersweet chocolate (NOT SEMISWEET!)
20 ounces sour cream
1 tablespoon Vanilla
2 tablespoons Bailey's Irish Cream
2 tablespoons Ghirardelli ground chocolate (If unavailable -use cocoa)
CRUST: Mix in a food processor. Press into a 13 inch springform pan. Set aside.
CHEESECAKE: Melt chocolate in a double boiler, stirring
frequently. Set aside. Beat cream cheese with a 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 for 13". chill thoroughly.
*This is very rich. Serve in very small wedges.
Don't substitute semi-sweet chocolate or milk chocolate for the bittersweet.
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