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BAILEY IRISH CREAM CHEESECAKE




List of Ingredients



• 10 WHOLE GRAHAM CRACKERS, BROKEN INTO PIECES
  
• 1 1/4 CUPS PECANS, ABOUT 5 OUNCES
  
• 1/4 CUP SUGAR
  
• 6 TABLESPOONS ( 3/4 STICKS) SWEET BUTTER MELTED
  
• *********************************************************************************
  
• 1 1/2 POUNDS CREAM CHEESE, ROOM TEMPERATURE
  
• 3/4 CUP SUGAR
  
• 3 LARAGE EGGS
  
• 1/3 CUP BAILEYS IRISH CREAM LIQUEUR
  
• 1 TEASPOON VANILLA
  
• 3 OUNCES IMPORTED WHITE CHOCOLATE, BROKEN INTO PIECES
  
• ******************************************************************************8
  
• 1/2 CUP SOUR CREAM
  
• 1/4 CUP POWDERED SUGAR
  
• 1 1/2 OUNCES IMPORTED WHITE CHOCOLATE GRATED
  
• 24 PECAN HALVES
  






Instructions



1. PREHEAT OVEN TO 325°. LIGHTLY BUTTER A 9" SPRINGFORM PAN WITH 2 3/4" HIGH SIDES.
   
   
2. FINELY GRIND GRAHAM CRACKERS, PECANS AND SUGAR IN A FOOD PROCESSOR. ADD BUTTER AND BLEND, USING ON/OFF PULSE. PRESS CRUMBS INTO BOTTOM AND 2" UP SIDES OF PREPARED PAN. REFRIGERATE AT LEAST 20 MINUTES.
   
   
3. USING AN ELECTRIC MIXER, BEAT CREAM CHEESE AND SUGAR IN A LARGE BOWL UNTIL SMOOTH. WHISK EGGS, BAILEYS 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 PULSES. ADD TO CREAM CHEESE MIXTURE.
   
   
4. POUR INTO CRUST LINED PAN. BAKE UNTIL EDGES OF FILLING ARE PUFFED AND DRY LOOKING AND CENTER IS JUST SET, ABOUT 50 MINUTES. COOL ON RACK.
   
   
5. MIX SOUR CREAM AND POWDERED SUGAR IN A SMALL BOWL. SPREAD ON TOP OF COOLED CHEESECAKE. REFRIGERATE UNTIL WELL CHILLED ABOUT 8 HOURS OR OVERNIGHT. SPRINKLE WITH GRATED CHOCOLATE OVER CAKE AND PLACE PECAN HALVES AROUND EDGES.
   
   
6. SOURCE: FOOD RECIPES ARCHIVES