Frank's Recipes! Baileys Irish Cream Cheesecake 3

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Baileys Irish Cream Cheesecake 3

CRUST
10 whole graham crackers, broken into pieces
1 1/4 cups pecans (about 5 oz)
1/4 cup sugar
6 tbs unsalted butter, melted

FILLING
1 1/2 lbs cream cheese, room temp.
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream liqueur
1 teas vanilla extract
3 oz imported white chocolate

TOPPING
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 oz imported white chocolate, grated
24 pecan halves

CRUST
Preheat oven to 325. Lightly butter 9-inch springform pan. Finely grind graham crackers, pecans, and sugar in food processor. Add butter and blend. Press crumbs onto bottom and up sides of pan. Refrigerate 20 minutes.

FILLING
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. finely chop white chocolate in processor and add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack.

TOPPING
Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours (can be prepared 1 day ahead). Sprinkle grated chocolate over cake. Place pecans around and serve.