THIRD PLACE WINNER

Irish Cheesecake By Debra Stewart

Crust:

1.5 Cups of finely Chopped Pecans 2 Tbsp. Of Sugar 3 Tbsp. Of Butter (Melted)

Filling:

4 Pkgs. (8 oz. Each) Philadelphia Cream Cheese, Softened. 1 Cup of Sugar 3 Tbsp. Flour 1 Cup of Sour Cream ¼ Cup of Bailey’s Irish Cream Liqueur 4 Large Eggs

Preheat oven to 325 Degrees F if using silver 9-inch spring-form pan (or 300 Degrees F is using dark nonstick 9-inch spring-form pan). Mix Pecans, 2 tbsp sugar, and melted butter. Press firmly onto bottom of pan, and bake for 10 minutes.

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

Bake 1 hour 5 minutes, or until the center is almost set. Run small knife or metal spatula around the rim of the pan to loosen the cake; cool before removing the rim of the pan. Refrigerate at least 4 hours or preferably, overnight. Garnish with shaved chocolate if desired.