Heat oven to 325 deg. Butter sides and bottom of a 10 " springform
pan and set aside.
In bowl of food processor fitted with knife blade, combine crackers, 1 1/4 c. pecans and
sugar -- process until finely ground. Add butter and blend using on/off pulse. Press
crumbs onto bottom and 2 " up sides of prepared pan. Chill for 20 minutes.
Beat cream cheese and sugar together on medium speed with electric mixer
In a seperate bowl, whisk eggs, Bailey's and vanilla until just blended. Beat egg mixture
into cheese mixture until just combined -- don't overbeat! Finely chop the 3 oz. of white
chocolate and add to the cheese mixute.
Pour filling into crust and bake approximately 50 min. or until centre is just set and edges
begine to look a little dry.
Cool completely on wire rack without removing sides of pan. Mix together sour cream and
powdered sugar -- spread on cooled cake. Chill at least two hours before removing
sides of the pan. Just before serving, sprinkle top with grated white chocolate and pecan