Ingredients
Crust
10 graham crackers, broken up
1 1/4 cups pecans
1/4 cup sugar
6 tablespoons unsalted butter, melted
Filling
1 1/2 lbs cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
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Break the white chocolate into pieces. Preheat oven to 325°. Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides. Finely grind the graham crackers, pecans and sugar together in processor. Add the butter and blend, using on/off turns. Press mixture on bottom and 2 inches up sides of the pan. Chill for 20 minutes. Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl. Beat until smooth. In a medium bowl whisk eggs, Baileys and vanilla extract just until blended. Beat mixture into the cream cheese mixture. Finely chop the white chocolate in processor using on/off turns; add to cheese mixture. Pour filling into crust. Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes. Let cake cool on rack. Make topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cake when cooled; sprinkle chocolate over. Place pecans around edges of cake. Refrigerate until chilled, overnight or 6 hours.
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White chocolate callets — mousse, ganache, decorating
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar