Instructions:
Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until everything is evenly coated. Press the mixture firmly into the bottom of a springform pan. Refrigerate for at least 30 minutes.
Make the filling: Using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the Irish cream liqueur, beating well after each addition.
Incorporate the white chocolate: Slowly fold the melted white chocolate into the cream cheese mixture until just combined. Be careful not to overmix.
Fold in the whipped cream: Gently fold the whipped heavy cream into the cheesecake filling using a spatula. Be careful not to deflate the whipped cream.
Pour and chill: Pour the filling over the chilled crust and smooth the top with a spatula. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or until completely set.
Serve and enjoy! Once chilled, remove the cheesecake from the springform pan and slice it to serve. You can garnish with additional whipped cream, chocolate shavings, or drizzles of Irish cream liqueur.
