Preheat oven to 325F (or 300F if using a dark nonstick pan).

Combine chopped pecans, 2 tablespoons sugar, and melted butter.

Press the mixture firmly onto the bottom of a 9-inch springform pan to form a crust.

Bake the crust for 10 minutes.

In a large bowl, beat cream cheese, 1 cup sugar, and flour until well blended using an electric mixer on medium speed.

Add sour cream and Irish cream liqueur; mix well.

Add eggs, one at a time, mixing on low speed after each addition until just blended.

Pour the cream cheese mixture over the prepared pecan crust.

Bake for 1 hour and 5 minutes, or until the center is almost set.

Run a small knife or metal spatula around the rim of the pan to loosen the cake.

Cool completely before removing the rim of the pan.

Refrigerate for at least 4 hours, or preferably overnight.

Before serving, garnish the chilled cheesecake with green colored sugar for St. Patrick's Day.

Alternatively, sprinkle the green colored sugar over a clover-shaped template placed on top to create a shamrock design.