CRUST
10 whole graham crackers -- broken into pieces
1 1/4 cups pecans -- ~5 oz
1/4 cup sugar
6 tbsp unsalted butter -- melted
FILLING
1 1/2 lbs light cream cheese -- room temperature
3/4 cup sugar
3 large eggs
1/3 cup Bailey's Irish Cream
1 tsp vanilla
3 oz white chocolate -- broken into pieces
TOPPING
1 1/2 cups light sour cream
1/4 cup powdered sugar
1 1/2 oz white chocolate -- grated
24 pecan halves
FOR CRUST: Preheat oven to 325ºF. 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.
FOR FILLING: Using electric mixer,
beat cream cheese and sugar in large
bowl until smooth. Whisk eggs, Bailey's
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 away
from any draft.
FOR 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 edge and serve.
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