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1 1/2 cups finely chopped pecans 2 tablespoons sugar 3 tablespoons butter or margarine, melted 4 ~ 8 ounces packages of cream cheese, softened 1 cup sugar 3 tablespoons flour 1 cup sour cream 1/4 cup Irish cream liqueur 2 whole eggs 3 egg whites ~ slightly beaten together green colored sugar sprinkles 5 inch clover ~ shaped template Preheat oven to 325° if using a silver 9 ~ inch spring form pan { or to 300° if using a dark nonstick 9 ~ inch spring form pan }. Mix pecans, 2 tablespoons sugar and the butter; press firmly onto the 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. In a small bowl beat the eggs slightly together and then add 1/4 of the eggs at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour and 5 minutes or until center is almost set. Run small knife or metal spatula around the rim of the pan to loosen cake; cool 20 minutes before removing rim of pan. Refrigerate at least 4 hours or overnight. Before serving; place the clover template in the center of the cake and sprinkle green sugar evenly to create the shamrock.  Store leftover cheesecake in refrigerator.

 

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