Ghirardelli Bittersweet Chocolate Cheesecake

Directions

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 irish cream liqueur.

Stir until even consistency. Pour into crust.

Bake at 350℉ (180℃) F until set, approximately 2 hours .

Chill thoroughly.

Don’t substitute semi-sweet chocolate or milk chocolate for the bittersweet.