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Ghirardelli Bittersweet Chocolate Cheesecake

Author/Submitted by: Mari Bugar
Servings: 46
Categories: Alcohol / Cheesecakes / Chocolate / Desserts


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

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.

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