Recipe - Ghirardelli Bittersweet Chocolate Cheesecake

One fourth cup Butter
1 pack Oreos

CHEESECAKE
2 One half cup Sugar
43 ounce Cream cheese (yes, 43!)
5 lg Eggs
32 ounce Ghirardelli bitterweet
chocolate, (not semisweet)
20 ounce 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.
Posted to MCRecipe Digest V1 #619 by Terilynn Sanford terily@tenet.edu
on May 23, 1997