Ghirardelli bittersweet chocolate cheesecake
24 Servings
Ingredients
| Quantity | 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) |
Directions
CHEESECAKE
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