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    Chocolate Orange Cheesecake

      Servings:   19" cake


      1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
      6 ounces shortbread cookies, crushed
      1/4 cup butter, melted
      16 ounces cream cheese (for filling)
      1 3/4 cups sugar (for filling)
      1/3 cup orange juice concentrate (for filling)
      3 large eggs (for filling) 
      1 1/2 cups sour cream (for topping)
      6 tablespoons sugar (for topping)
      2 tablespoons orange juice concentrate (for topping)

    1. Crust: Preheat oven to 325°F.
    2. Combine cookies and butter with a fork. Press into bottom of a 9-inch spring form pan and slightly up the sides.
    3. Bake 15 minutes.
    4. Cool.
    5. Filling: Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted.
    6. Cool.
    7. Beat cream cheese and 1-3/4 cups sugar until smooth. Add 1-1/2 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time.
    8. Pour into crust, and bake 50 minutes. Cool 10 minutes.
    9. Topping: Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice concentrate together. Spread over cake.
    10. Drizzle remaining 1/4 cup melted chocolate chips over.
    11. Bake 5 minutes.
    12. Turn off heat, and cool in the oven with the door slightly open for 30 minutes.
    13. Place in refrigerator overnight.