Spirited Cooking: Orangecello Chocolate Cheesecake Squares Recipe

• 1 1/3 cup crushed chocolate graham crackers or wafer cookies
• 6 tablespoons unsalted butter, melted
• 1 teaspoon freshly grated orange zest
• 12 ounces whole-milk ricotta cheese, room temperature
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup orangecello
• 1 teaspoon freshly grated orange zest
• 4 large eggs, at room tempereature
• 4 1/2 ounces good quality dark chocolate, chopped
• 6 tablespoons unsalted butter, cut into pieces
• 1 tablespoons light corn syrup
• 1 teaspoon orangecello

1. Heat oven to 350u0b0. Line 8"x8" pan with foil and coat with cooking spray or butter. Combine chocolate crumbs, orange zest, and butter in a small bowl until mixture comes together easily when pressed in your palm. Press into the bottom of prepared pan. Bake crust for 15 minutes. Let cool.
2. Beat ricotta in electric mixer until smooth. Add cream cheese and sugar; beat until fluffy. Add orangecello and zest; add eggs one at a time, beating well between each addition. Scrape down bowl as needed. Pour filling into crust and place pan in larger dish or roasting pan for a water bath. Pour hot water in the larger pan halfway up the side of the cheesecake pan. Bake for 1 hour or until cheesecake jiggles only slightly when shaken.
3. Cool on wire cooling rack for 1 hour. Refrigerate until cheesecake is cold, at least 8 hours or overnight.
4. Heat all glaze ingredients in double boiler over gently simmering water. Stir until melted and combined. Pour over chilled cheesecake, tilting pan to coat. Refrigerate uncovered for 30 minutes. Cut cheesecake into squares, cleaning knife between each slice for neat edges.

crackers, unsalted butter, freshly grated orange zest, ricotta cheese, cream cheese, sugar, orangecello, freshly grated orange zest, eggs, chocolate, unsalted butter, light corn syrup, orangecello

Taken from www.seriouseats.com/recipes/2011/03/spirited-cooking-orangecello-chocolate-cheesecake-squares.html (may not work)