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Ghirardelli Bittersweet Chocolate Cheesecake

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  • 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)


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 <> on May 23, 1997