BAILEY'S IRISH CREAM CHEESECAKE

By gbvampy1

Ingredients

• CRUST:
• 10 10 10 whole graham crackers, broken into pieces
• 1 1/4 1 1/4 5 c. pecans, about 5 oz.
• 1/4 1/4 1/4 c. sugar
• 6 6 6 tbsp. (3/4 stick) unsalted butter, melted
• FILLING:
• 1 1/2 1 1/2 1/2 lbs. cream cheese, room temperature
• 3/4 3/4 3/4 c. sugar
• 3 3 3 lg. eggs
• 1/3 1/3 1/3 c. Bailey's Irish Cream liqueur
• 1 1 1 tsp. vanilla
• 3 3 3 oz. white chocolate morsels (Nestle's)
• TOPPING:
• 1 1/2 1 1/2 1/2 c. sour cream
• 1/4 1/4 1/4 c. powdered sugar
• 1 1/2 1 1/2 1/2 oz. white chocolate, chopped or grated
• 24 24 24 pecan halves
• 6 sour cream and sugar in small bowl. Spread onto cooled cake. Refrigerate until well chilled, about 6 hours. Garnish with grated chocolate and place pecan halves around edge.

Preparation

Step 1

Using an 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 and add to the cream cheese mixture.

Transfer filling to the crust lined pan. Bake until edges are puffed and dry looking and center is just set, about 50 minutes. Cool on rack.