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1
Make the graham cracker crust: Preheat oven to 375 degrees F.
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2
Beat butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium-high speed.
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3
Add graham cracker crumbs and mix well.
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4
Add mashed banana and peanuts and mix well.
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5
Press mixture into bottom of 9-inch springform pan.
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6
Bake for 20 minutes or until crust is golden brown and set.
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7
Cool in pan on wire rack.
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8
Make the banana cheesecake filling: Reduce oven temperature to 325 degrees F.
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9
Peel bananas and place in food processor bowl.
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10
Cover and process until bananas are pureed.
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11
Remove banana puree and place in bowl.
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12
Stir in lemon juice and set aside.
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13
Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
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14
Add sugar and beat until light and fluffy.
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15
Add mascarpone cheese and beat 1 minute.
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16
Add eggs, one at a time, beating well after each addition.
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17
Add vanilla and banana puree and blend well.
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18
Pour over crust.
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19
Bake for 35 minutes or until filling still looks jiggly and under-baked.
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20
Cool in pan on wire rack.
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21
Cover with aluminum foil and refrigerate several hours or overnight.
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22
Cheesecake will set and be firm to the touch.
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23
Assemble the cheesecake: Cut a piece of parchment paper or food-grade acetate to fit around the side of cheesecake.
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24
Loosen cheesecake using a small knife.
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25
Remove side of springform pan.
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26
Place chocolate in small bowl over a pot of simmering water.
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27
Stir until chocolate is just melted.
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28
Stir until smooth and let cool.
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29
Spread 2/3 of the cooled chocolate evenly on strip of parchment paper.
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30
Allow chocolate to set up partially so that it is no longer wet to the touch, but is still malleable.
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31
Press chocolate-covered strip directly onto side of cheesecake.
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32
Refrigerate cheesecake until chocolate is set.
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33
Peel off parchment paper.
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34
Slice bananas on the diagonal.
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35
Place butter and brown sugar into skillet.
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36
Cook until mixture comes to a boil and is smooth, stirring constantly.
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37
Add bananas and heat until bananas are caramelized.
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38
Remove banana slices from mixture, one at a time, and place on plate.
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39
Arrange bananas on top of cheesecake in concentric circles.
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40
Reheat remaining 1/3 of the chocolate until just melted.
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41
Either with a disposable pastry bag or using a cup with a spout or simply using the tines of a fork, make lines of chocolate all over the top of the cake.
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42
Serve immediately.
