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| 10 | Whole graham crackers; broken into pieces |
| 1 1/4 Tasse | Pecans (about 5 ozs.) |
| 1/4 Tasse | sugar |
| 6 Esslöffel | butter unsalted, melted |
| 1 1/2 x ca. 450 g | Cream cheese; room temperature (don't get the philly stuff - get it from the deli - much creamier) |
| 3/4 Tasse | sugar |
| 3 gross | eggs |
| 1/3 Tasse | Baileys original irish cream liqueur |
| 1 Teelöffel | vanilla extract |
| 3 x ca. 30 g | Imported white chocolate; broken into pieces |
| 1 1/2 Tasse | sour cream |
| 1/4 Tasse | sugar powdered |
| 1 1/2 x ca. 30 g | Imported whilt chocolate; grated |
| 24 | Pecan halves |
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For crust: 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.
For filling: 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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