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Ghirardelli Bittersweet Chocolate Cheesecake
Author/Submitted by:
Mari Bugar
Servings: 46
Categories:
Alcohol
/
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 1/4
cup
Butter 1
package
Oreos 2 1/2
cups
Sugar 43
ounces
Cream cheese,
(Yes 43 oz!)
5
Eggs 32
ounces
Bittersweet chocolate,
Ghirardelli (NOT SEMISWEET!)
20
ounces
Sour cream 1
tablespoon
Vanilla 2
tablespoons
Bailey's Irish Cream 2
tablespoons
Chocolate,
Ghirardelli, ground; or cocoa
Directions:
1.
CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside.
2.
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". chill thoroughly.
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.
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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