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1
Combine ground vanilla wafers and clarified butter.
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2
When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter.
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3
When squeezed it should hold together easily.
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4
Rub inside of a springform pan with butter.
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5
Dust sides and bottom with flour, discarding any powder that does not stick.
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6
Using your hands, tap down the butter-wafer mixture forming a short wall up the side.
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7
When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.
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8
For the filling, beat cream cheese until smooth.
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9
With machine running, add granulated sugar, stopping occasionally to scrape down the sides.
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10
With the machine running, add the eggs, one at a time.
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11
Add the vanilla extract and sour cream.
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12
Pour batter into prepared, cooled pan and level off with a spatula.
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13
Bake at 300 F for 40 minutes.
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14
For the sauce, in a small saute pan, cook brown sugar and butter slowly until the mixture liquefies.
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15
Add lemon juice, banana liqueur, orange juice and cinnamon.
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16
Bring mixture to a boil and then simmer for 10 minutes and cool.
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17
In another saute pan, saute banana slices in sizzling butter.
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18
When browned on one side, douse the fruit with some of the Fosters sauce.
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19
Cut cooled cheesecake into 8 portions.
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20
Top with Fosters sauce.
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21
Dust with powdered sugar and add a sprig of mint.
