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1
Crust:.
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2
Prepare the crust by mixing the crumbs, nuts, and melted butter.
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3
Combine well, and place into a 9 inch spring form pan.
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4
Refrigerate well.
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5
Filling:.
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6
In a heavy saucepan place the cold water and sprinkle in the gelatin to soften.
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7
Allow to bloom for 2 minutes.
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8
Place over low heat now until it dissolves.
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9
Beat the egg yolks with the sugar until light lemon colour.
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10
Beat the gelatin into the beaten yolks and return mixture into saucepan and cook stirring constantly over low heat.
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11
Cook egg mixture until thickened slightly like an egg custard, just coating the spoon.
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12
Remove from heat, mixture will thicken more upon cooling and setting due to the gelatin.
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13
Stir in the rum and liqueur (If making this recipe into a cheesecake, this is when you would beat 8 ounces cream cheese until smooth and fluffy and fold into the custard mixture).
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14
Place into a bowl and cool well.
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15
Beat the whipping cream until light peaks form.
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16
Fold in all but 1/2 cup whipped cream (keeping the 1/2 cup for garnish).
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17
Arrange slices of banana over the bottom of the crust evenly and spoon the filling over top.
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18
Refrigerate at least three hours.
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19
Garnish:.
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20
Take the 1/2 cup of whipped cream and continue to beat with the powdered sugar and rum.
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21
Beat until stiff.
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22
Pipe the flavoured whipped cream over the top, and garnish with toasted coconut.
