Ingredients
- Crust:
- 1 1/2 c chocolate wafers
- 1 1/4 cups(about 5 ounces) pecans
- 1/4 cup granulated sugar
- 6 Tablespoons (3/4 stick) unsalted butter, melted
- Filling:
- 1 1/2 pounds cream cheese at room temperature
- 3/4 cup granulated sugar
- 3 eggs
- 1/3 cup Bailey' Original Irish Cream liqueur
- 1 teaspoon vanilla
- 3 ounces imported white chocolate, such as Lindt, broken into pieces
- Topping:
- 1 1/2 cups sour cream
- 1/4 cup confectioners'sugar
- 1 1/2 ounces imported white chocolate, grated
- 24 pecan halves
Preparation
Step 1
For the crust: Preheat the oven to 325 degrees. Lightly butter a 9 by 2 3/4" springform pan.
Finely grind the graham crackers, pecans and sugar in a food processor. Add the butter and blend, using the pulse button. Press the crumbs onto the bottom and 2 inches up the sides of the prepared pan. Refrigerate 20 minutes.
For the filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth. Whisk the eggs, liqueur and vanilla in a medium bowl until just blended. Beat the egg mixture into the cream cheese mixture. Finely chop the white chocolate in the processor using the pulse button. Add to the cream cheese mixture.
Transfer the filling to the crust lined pan. Bake until the edges of the filling are puffed and dry looking and the center is just set, about 50 minutes. Cool on a rack.
For the topping: Mix the sour cream and confectioners' sugar in a small bowl. Spread the topping onto the cooled cake. Refrigerate until well chilled, about 6 hours (Can be prepared one day ahead)
Sprinkle the grated chocolate over the cake. Place the pecans around the edge and serve.