Ghirardelli bittersweet chocolate cheesecake

Yield: 24 Servings

Measure Ingredient
¼ cup Butter
1 pack Oreos
2½ cup Sugar
43 ounces Cream cheese (yes, 43!)
5 larges Eggs
32 ounces Ghirardelli bitterweet 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 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.

Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@...> on May 23, 1997

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