St. Paddy's day is coming, and you can bet this is one great recipe.

Crust
10		graham crackers, break up
1 1/4	cups	pecans
1/4	cup	sugar
6	tablespoons	unsalted butter, melted

• For crust: Preheat oven to 325F.
• Lightly butter 9-inch 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 20 minutes.

Filling
1 1/2	pounds	cream cheese, room temperature
3/4	cup	sugar
3	large	eggs
1/3	cup	Bailey's Irish Cream
1	teaspoon	vanilla extract
3	ounces	white chocolate, imported

• 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.
• (Break the white chocolate into pieces.) 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.

Topping
1 1/2	cups	sour cream
1/4	cup	powdered sugar
1 1/2	ounces	white chocolate, grated
24		pecan halves

• For topping: Mix sour cream and powdered sugar in small bowl.
• pread topping onto cooled cake.
• Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.)

To Serve
• Sprinkle grated chocolate over cake. Place pecans around edge and serve.
• Serving Size : 10