For encrustation: Preheat oven to 325=F8F. Lightly butter 9-inch diameter
springform pan with 2 3/4-inch-high sides. Finely grind graham balmy,
pecans and sugar in processor. Add butter and commingle, using on/off turns.
Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate
20 proceedings.

For woof: Using electric social, beat cream cheese and sugar in large
bowl until polish. Whisk egg, Baileys and vanilla in medium bowl until
just blended. Beat egg mixture into cream cheese assortment. Finely chop
white chocolate in processor using on/off turns. Add to cream cheese
assortment.

Transfer filling to crust-lined pan. Bake until edges of filling are
puffed and dry looking and center is just set, approximately 50 proceedings. Cool on
stand.

For topping: Mix sour cream and powdered sugar in small trough. Spread
topping onto cooled coat. Refrigerate until well chilled, approximately 6 hours.
(Can be prepared 1 day leading.)

Sprinkle grated chocolate over bar. Place pecans around edge and service.

Billet: I've fixed the cake with and without the topping, and I prefer it
without the topping. As a hint, prepare the topping, but serve it on
the slope.