Crust 10 graham crackers, break up 1 1/4 cups pecans 1/4 cup sugar 6 tablespoons unsalted butter, melted
* For crust: Preheat oven to 325F. * Lightly butter 9-inch 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 20 minutes.
Filling 1 1/2 pounds cream cheese, room temperature 3/4 cup sugar 3 large eggs 1/3 cup Bailey's Irish Cream 1 teaspoon vanilla extract 3 ounces white chocolate, imported
* For 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. * (Break the white chocolate into pieces.) 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 1 1/2 cups sour cream 1/4 cup powdered sugar 1 1/2 ounces white chocolate, grated 24 pecan halves
* For topping: Mix sour cream and powdered sugar in small bowl. * pread topping onto cooled cake. * Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.)
To Serve
* Sprinkle grated chocolate over cake. Place pecans around edge and serve. * Serving Size : 10
