Baileys Irish Cream Cheesecake
Recipe by foodfreeway.com
Serving Size : 12

Cheesecake and Crust:
10 whole graham crackers, broken into pieces
1 1/4 cup pecans (about 5 ozs.)
1/4 cup sugar
6 Tablespoons (3/4 stick) unsalted butter, melted
1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream Liqueur
1 teaspoon vanilla extract
3 ozs. imported white chocolate, broken into pieces

Topping:
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ozs. imported white chocolate, grated
24 pecan halves

Preheat oven to 325. Lightly butter 9" diameter springform pan with 2 3/4 inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate at least 20 minutes. 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 using on/off turns. 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. Sprinkle grated chocolate over cake. Place pecan halves around edge and serve.