Baileys Irish Cream Cheesecake
10 whole graham crackers — broken into pieces
1 1/4 cups pecans — ~5 oz
1/4 cup sugar
6 tbsp unsalted butter — melted
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
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 325?F. 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,nbeat cream cheese and sugar in largenbowl 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.