Preparation:
Break the white chocolate into pieces.
For crust: Preheat oven to 325F. Lightly butter 9-inch
diameter springform pan with 2 3/4-inch-high sides. Finely
gring 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 sid |
