March 14, 2010



10 graham crackers, broken
1 1/4 c. walnuts (may use any kind of nuts)
1/4 c. sugar
3/4 stick of melted sweet butter


1/2 lb. cream cheese, at room temperature
3/4 c. sugar
3 lg. eggs
1/3 c. Bailey's Irish Cream
1 tsp. vanilla extract
3 oz. imported white chocolate broken into pieces


1 1/2 c. sour cream
1/4 powdered sugar
1 1/2 oz. white chocolate, grated
Walnuts, grated, to sprinkle

Preheat oven to 325 degrees.

CRUST: Lightly butter a 9 inch cheesecake pan. Finely grind crackers, walnuts and sugar in processor. Add butter and blend. Press into bottom of pan. Refrigerate for twenty minutes.

FILLING: Using mixer, beat cream cheese and sugar in a large bowl until smooth. In another bowl, whisk eggs, Bailey's Irish Cream and vanilla until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add chocolate to filling. Transfer filling to crust lined pan. Bake until the edges of the filling are puffed and the center is set about 50 minutes. Cool on rack.

TOPPING: Mix sour cream and powdered sugar. Spread topping onto cooled cake. Refrigerate about 6 hours. Sprinkle grated white chocolate and walnuts on top before serving.

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