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1
For the crust:
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Preheat oven to 350u00b0F. Grease a 9-inch cake or springform pan. Wrap the outsides with aluminum foil. Set aside.
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3
Place vanilla wafers into a plastic bag. Finely crush with a rolling pin. In a medium bowl, combine wafter crumbs and melted butter.
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Press vanilla wafer mixture evenly into pan. Bake for 8-10 minutes. Cool completely.
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5
For the cheesecake:
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In a small saucepan, mash bananas with a fork until smooth. Stir in brown sugar and lemon juice. Cook for 3-5 minutes until sugar is melted and bananas are cooked. Remove from heat.
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Stir in vanilla extract. Cool completely.
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8
In a large bowl, stir cream cheese until light and fluffy. Cream in sugar until fully combined. Stir in eggs and vanilla. Stir in banana mixture until just combined.
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9
Evenly pour filling into prepared crust. Place cake pan into a roasting pan. Fill pan around halfway full with hot water.
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Bake at 350u00b0F for 45-60 minutes or until the center is firm. Cool on a wire rack. Refrigerate for a few hours before serving.
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11
For the topping:
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12
In a large chilled bowl, whip cream with a chilled whisk. Whisk until thickened. Stir in powdered sugar and vanilla. Whip until soft peaks form.
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13
Garnish cheesecake with whipped cream, sliced banana, and vanilla wafers if desired. Store in the refrigerator.
