Bailey's Irish Cream Cheesecake

Crust:

10 whole graham crackers, broken into pieces

1 1/4 C. pecans

1/4 C. sugar

6 T. butter, melted

Filling:

1 1/2 lbs. cream cheese, room temperature

1 C. sugar

3 large eggs

1/3 C. Bailey's Original Irish Cream liqueur

1 t. vanilla extract

3 oz. imported white chocolate (such as Lindt), broken into pieces

Topping:

1 1/2 C. sour cream

1/4 C. powdered sugar

1 1/2 oz. imported white chocolate, grated

24 pecan halves toasted lightly

For Crust:
Preheat oven to 325°F. Lightly butter 9 inch springform pan. 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, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys, and vanilla in 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.

For Topping:
Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours (may be prepared one day ahead). Sprinkle grated chocolate over cake. Place pecans around edge and serve.