| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Irish | Cheesecakes | 24 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | pk | Oreos |
| 2 1/2 | c | Sugar |
| 43 | oz | Cream cheese (yes, 43!) |
| 5 | lg | Eggs |
| 32 | oz | Ghirardelli bitterweet chocolate, (not semisweet) |
| 20 | oz | Sour cream |
| 1 | tb | Vanilla |
| 2 | tb | Bailey's Irish Cream |
| 2 | tb | Ghirardelli ground chocolate (if unavailable, use cocoa) |
INSTRUCTIONS
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@tenet.edu> on May 23, 1997
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