Bit-of-Irish Cheesecake

Prep Time: 20 min
Total Time: 5 hr 25 min
Makes: 16 servings

1 1/2 cups finely chopped PLANTERS Pecans
2 tablespoons sugar
3 tablespoons butter or margarine, melted
4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup Irish cream liqueur
4 eggs

PREHEAT oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix pecans, 2 tablespoons sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Size-Wise:
This is the perfect dessert for your annual St. Patrick's Day celebration. Since it serves 16, one cheesecake goes a long way in feeding the crowd!

Fun Idea:
Celebrate St. Patrick's Day by garnishing chilled cheesecake with green colored sugar just before serving. Or, sprinkle the green colored sugar over a clover-shaped template placed on top of chilled cheesecake to resemble a shamrock.

Cappuccino Cheesecake in Nut Crust:
Prepare cheesecake filling as directed, substituting 1 tablespoon MAXWELL HOUSE Instant Coffee and 1/4 teaspoon ground cinnamon dissolved in 1/4 cup boiling water for the liqueur.

Recipe and photograph provided courtesy of Kraft Foods - used with permission.