Bailey's Irish Cream Cheesecake

Description
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Ingredient
CRUST: FILLING: TOPPING:
 * 10 whole graham crackers, broken into pieces
 * 1 1/4 c. pecans, about 5 oz.
 * 1/4 c. Sugar
 * 6 tbsp. (3/4 stick) unsalted butter, melted
 * 1 1/2 lbs. cream Cheese, room temperature
 * 3/4 c. Sugar
 * 3 lg. eggs
 * 1/3 c. Bailey's Irish cream liqueur
 * 1 tsp. vanilla
 * 3 oz. white chocolate morsels (Nestle's)
 * 1 1/2 c. sour cream
 * 1/4 c. powdered sugar
 * 1 1/2 oz. white chocolate, chopped or grated
 * 24 pecan halves

Directions
CRUST: FILLING: TOPPING:
 * 1) Preheat oven to 325 degrees. Lightly butter 9" diameter spring form pan with 2 3/4" high sides.
 * 2) Finely grind graham crackers, pecans and Sugar in processor or chopper.
 * 3) Add butter and blend using on/off turns. Press crumbs on to bottom and sides of pan, refrigerate for 20 minutes.
 * 1) Using an electric mixer, beat cream Cheese and Sugar in large bowl until smooth.
 * 2) Whisk eggs, Bailey's and vanilla in medium bowl until just blended.
 * 3) Beat egg mixture into cream Cheese mixture. Finely chop white chocolate and add to the cream Cheese mixture.
 * 4) Transfer filling to the crust lined pan.
 * 5) Bake until edges are puffed and dry looking and center is just set, about 50 minutes. Cool on rack.
 * 1) Mix sour cream and Sugar in small bowl. Spread onto cooled cake.
 * 2) Refrigerate until well chilled, about 6 hours.
 * 3) Garnish with grated chocolate and place pecan halves around edge.

Contributed by
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 * World Recipes Y-Group