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Ghirardelli Bittersweet Chocolate Cheesecake
CRUST 1/4 cup Butter 1 pkg Oreos CHEESECAKE 2 1/2 cup Sugar 43 oz Cream cheese(Yes - 43 !) 5 large Eggs 32 oz Ghirardelli bittersweet chocolate(NOT SEMISWEET!) 20 oz Sour cream 1 tablespoon Vanilla 2 tablespoon Bailey`s Irish Cream 2 tablespoon Ghirardelli ground chocolate If unavailable - use cocoa 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 for 13 inch. Chill thoroughly. Serves 24 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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