CRUST:

2 c. graham cracker crumbs
1/2 almonds
3 tbsp. sugar
1/4 c. melted butter

3/4 c. sugar 1 c. sour cream 1/3 Bailey Irish Cream 1 tsp. vanilla 3 eggs 4 oz. white chocolate

Grind graham cracker, nuts and sugar into fine crumbs. With machine running slowly add butter. Press mixture into bottom of 9-inch springform pan. Refrigerate 15 minutes.

For filling: Position rack lower half of oven. Preheat oven to 350 degrees. Position a pan of water underneath.

Mix all ingredients in mixer bowl until smooth. Add eggs one at a time to just blend. Fold in white chocolate. Pour filling in crust. Bake until cake begins to pull away from sides of pan and cake begins to brown, about 1 hour. Center will not be firm. Run knife around edge to loosen from pan. Cool on rack 30 minutes and refrigerate overnight.