Irish Cream Cheesecake Recipe

Directions:

1. Preheat oven to 325.
2. Lightly butter 9 spring form pan.
3. Finely grind graham crackers, pecans and sugar in food processor.
4. Add butter and blend using on/off turns.
5. Press crumbs onto bottom and 2 up sides of prepared pan then refrigerate 20 minutes.
6. Using electric mixer beat cream cheese and sugar in large bowl until smooth.
7. Whisk eggs, liqueur and vanilla in medium bowl until just blended.
8. Beat egg mixture into cream cheese mixture.
9. Finely chop white chocolate in processor using on/off turns.
10. Add to cream cheese mixture then transfer filling to crust lined pan.
11. Bake until edges of filling are puffed and dry looking and center is just set about 50 minutes.
12. Cool on rack.
13. Mix sour cream and powdered sugar in small bowl then spread topping onto cooled cake.
14. Refrigerate until well chilled then sprinkle grated chocolate over cake.
15. Place pecan halves around edge and serve.