Ghirardelli Bittersweet Chocolate Cheesecake

CRUST 1/4 cup Butter

1 pkg Oreos

CHEESECAKE 2 1/2 cup Sugar

43 oz Cream cheese(Yes - 43 !)

5 large Eggs

32 oz Ghirardelli bittersweet

chocolate(NOT SEMISWEET!) 20 oz 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.