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Print this Recipe    Irish Cream 02

Bailey Irish Cream Cheesecake

10 whole graham crackers, broken into pieces
1 1/4 cup pecans (about 5 ozs.)
1/4 cup sugar
6 Tablespoons (3/4 stick) unsalted butter, melted

1 1/2 pounds cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream Liqueur
1 teaspoon vanilla extract
3 ozs. imported white chocolate, broken into pieces

1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ozs. imported whil chocolate, grated
24 pecan halves

Preheat oven to 325. Lightly butter 9" 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 at least 20 minutes.

Using electric mixer, beat cream cheese and sugar in large bowl
until smooth. Whisk eggs, Baileys and vanilla in medium bowl
untiljust 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.

Sprinkle grated chocolate over cake. Place pecan halves around edge
and serve.

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