Bailey's Irish Cream Cheesecake
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INGREDIENTS CRUST
10 graham crackers, break up
1-¼ cups pecans
¼ cup sugar
6 tablespoons unsalted butter, meltedFILLING
1-½ pounds cream cheese, softened
¾ cup sugar
3 large eggs
1/3 cup Bailey’s Irish Cream
1 teaspoon vanilla extract
3 ounces white chocolate, importedTOPPING
1-½ cups sour cream
¼ cup confectioners’ sugar
1-½ ounces white chocolate, grated
24 pecan halvesCRUST - Preheat oven to 325 degrees. Lightly butter a 9-inch springform pan with 2-¾-inch 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 - Using electric mixer, beat cream cheese and sugar in a large bowl until smooth. Whisk eggs, Bailey’s and vanilla in a 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.
FOR TOPPING - Mix sour cream and powdered sugar in a 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.
NOTE - Can be made with or without topping, if without, topping can be served on side.