| 1 | For crust: preheat oven to 325°F. |
| 2 | Lightly butter 9-inch diameter springform pan with 2 ?inch-high sides. |
| 3 | Finely grind graham crackers, pecans and sugar in processor. |
| 4 | Add butter and blend, using on/off turns. |
| 5 | Press crumbs onto bottom and 2 inches up sides of prepared pan. |
| 6 | Refrigerate 20 minutes. |
| 7 | For filling: using electric mixer, beat cream cheese and sugar in large bowl until smooth. |
| 8 | Whisk eggs, baileys and vanilla in medium bowl until just blended. |
| 9 | Beat egg mixture into cream cheese mixture. |
| 10 | Finely chop white chocolate in processor using on/off turns. |
| 11 | Add to cream cheese mixture. |
| 12 | Transfer filling to crust-lined pan. |
| 13 | Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. |
| 14 | Cool on rack. |
| 15 | For topping: mix sour cream and powdered sugar in small bowl. |
| 16 | Spread topping onto cooled cake. |
| 17 | Refrigerate until well chilled, about 6 hours. |
| 18 | (can be prepared 1 day ahead). |
| 19 | Sprinkle grated chocolate over cake. |
| 20 | Place pecans around edge and serve. |
| 21 | Note: i"ve fixed the cake with and without the topping, and i prefer it without the topping. |
| 22 | As a suggestion, prepare the topping, but serve it on the side. |
