1 1/2
cups finely chopped pecans
2
Tbl sugar
3
Tbl butter, melted
3
pkg (8oz each) cream cheese, softened
1
cup sugar
3
Tbl flour
1
Cup sour cream
1/4
cup Irish cream liqueur
4
eggs
Heat oven 325 Mix, nuts, 2 Tbl sugar and butter. Press onto bottom of 9" springform pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar and flour in large bowl until blended. Add sour cream and liqueur, mix well. Add eggs, one at a time, mixing at low speed just until blended. Pour over crust. Bake 1 hour 5 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.
