Bailey's irish cream cheesecake #2

8 Servings

Quantity Ingredient
10 Whole graham crackers; broken into pieces
1¼ cup Pecans (about 5 ozs.)
¼ cup Sugar
6 tablespoons Unsalted butter; melted
1½ pounds Cream cheese; room temperature (don't get the philly stuff - get it from the deli - much creamier)
¾ cup Sugar
3 larges Eggs
⅓ cup Baileys original irish cream liqueur
1 teaspoon Vanilla extract
3 ounces Imported white chocolate; broken into pieces
1½ cup Sour cream
¼ cup Powdered sugar
1½ ounce Imported whilt chocolate; grated
24 Pecan halves

CRUST

FILLING

TOPPING

From: cookie@... (Margaret Garland) Date: 19 Nov 1995 12:06:04 -0700 For crust: Preheat oven to 325. Lightly butter 9" diameter springform pan with 2¾ 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.

For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl untiljust 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.

For 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.

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