Bailey's Irish Cream Cheesecake

So, I was going to wait and post this on Sunday, the 15th, but thought this might we one that you'd like to try over the weekend, so here it is. Hope you enjoy!

BAILEY'S IRISH CREAM CHEESECAKE

1-1/2 cups finely chopped pecans*
2 T. sugar
3 T. melted butter or margarine
4 - 8oz. cream cheese, softened
1 cup sugar
3 T. flour
1 cup sour cream
1/4 cup Bailey's Irish Cream
4 eggs

Preheat the oven to 325 degrees. Mix chopped pecans with 2 T. sugar and butter and press into bottom of 9" springform pan. Bake 10 minutes.

Beat the cream cheese, 1 cup of sugar & flour in large mixer bowl on medium speed until well blended. Add the sour cream and Bailey's and mix well. Add the eggs, 1 at a time on low speed just until blended. Pour in pan.

Bake 1 hour 5 minutes or until the center is almost set. Run small knife around the rim of the pan to loosen cake. Cool before removing from the pan. Refrigerate 4 hours or overnight. Store leftovers in the refrigerator.

*You can also make this with a graham crust if there are nut allergies. Use 1-1/2 cups graham crumbs, 2 T. sugar and 3T. melted butter or margarine. Mix together and press into the bottom of the springform pan and bake 10 minutes at 325 degrees. (Chocolate graham crackers work well too.)

**I top my cooled cake with green sprinkles for St. Patty's Day.