Title: Bailey's irish cream cheesecake
 Categories: Cakes, Desserts, Chocolate
      Yield: 10 Servings
 
           *   *   Crust   *   *
     10    Whole graham crackers,
           -broken into pieces
  1 1/4 c  Pecans (about 5 ounces)
    1/4 c  Sugar
      6 tb Unsalted butter, melted
           *   *   Filling   *   *
  1 1/2 lb Cream cheese, room temp.
    3/4 c  Sugar
      3    Large eggs
    1/3 c  Baileys Irish Cream Liqueur
      1 ts 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,
     24    Grated pecan halves
 
  For crust:  Preheat oven to 325=F8F.  Lightly butter 9-inch diameter
  springform pan with 2 3/4-inch-high sides.  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 medium
  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. (Can be prepared 1 day ahead.)
  
  Sprinkle grated chocolate over cake.  Place pecans around edge and
  serve.
  
  Note: I've fixed the cake with and without the topping, and I prefer
  it without the topping. As a suggestion, prepare the topping, but
  serve it on the side.
  
  Re-posted by Lois Flack, Watertown, NY