10 whole graham crackers, broken into pieces
1 1/4 c. pecans, about 5 oz.
1/4 c. sugar
6 tbsp. (3/4 stick) unsalted butter, melted

Preheat oven to 325 degrees. Lightly butter 9" diameter spring form pan with 2 3/4" high sides. Finely grind graham crackers, pecans and sugar in processor or chopper. Add butter and blend using on/off turns. Press crumbs onto bottom and sides of pan, refrigerate for 20 minutes.

1 1/2 lbs. cream cheese, room temperature
3/4 c. sugar
3 lg. eggs
1/3 c. Bailey's Irish Cream liqueur
1 tsp. vanilla
3 oz. white chocolate morsels (Nestle's)

Using an electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Bailey's and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to the cream cheese mixture.

Transfer filling to the crust lined pan. Bake until edges are puffed and dry looking and center is just set, about 50 minutes. Cool on rack.

1 1/2 c. sour cream
1/4 c. powdered sugar
1 1/2 oz. white chocolate, chopped or grated
24 pecan halves

Mix sour cream and sugar in small bowl. Spread onto cooled cake. Refrigerate until well chilled, about 6 hours. Garnish with grated chocolate and place pecan halves around edge.