Ghirardelli Bittersweet Chocolate Cheesecake
(Yes 43 oz!)
Ghirardelli (NOT SEMISWEET!)
Bailey's Irish Cream
Ghirardelli, ground; or cocoa
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.
CRUST: Mix in food processor. Press into 13 inch springform pan. Set aside.
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.