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BANANA CREAM CHEESECAKE

CRUST
20 lemon or vanilla cream-filled sandwich style cookies I usually use OREO
2-3 tablespoons butter, melted

• Finely crush cookies in food processor.
• Add melted butter, blending until well combined.
• Press mixture into the bottom of a 10″ springform pan and smooth it out.
• Refrigerate the crust while you make the filling.

FILLING
3 blocks (24 ounces) cream cheese, softened
2/3 cup FINE sugar
2 tablespoons cornstarch
3 LARGE eggs
3/4 cup – 2 VERY ripe bananas mashed
1/2 cup whipping cream
2 teaspoons PURE vanilla extract

• Preheat oven to 350°.
• Wrap spring form pan with a double layer of foil and place in a deep baking dish or roaster.
• Beat cream cheese with electric mixer until creamy.
• Add sugar and cornstarch, blending well.
• Add eggs one at a time, blending until incorporated before adding additional eggs.
• Beat in bananas until well blended.
• Add whipping cream and vanilla, blending until smooth.
• Pour mixture into crust.
• Fill roasting pan with hot water halfway up the side of the spring form pan.
• Bake 15 minutes.
• Reduce oven temperature to 300°.
• Bake an additional 60-75 minutes, or until center is almost set.
• Allow to cool COMPLETELY on cooling rack.
• Before removing the pan ring, slide a knife around the edge of the cake to separate the cake from the pan cleanly.
• Refrigerate cheesecake, uncovered, at least 6 hours.

ASSEMBLY
FRESH whipped cream
Caramel Sauce
Fudge sauce
FRESH sliced banana

• Serve with FRESH whipped cream, caramel sauce, fudge sauce and FRESH sliced bananas.

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

• Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
• Remove from the heat.
• In a medium saucepan cook the corn syrup over a medium heat until bubbly.
• Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
• Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
• Continue cooking until amber color darkens stirring constantly.
• Remove from the heat and carefully fold in the cream mixture.
• Cook over medium heat stirring frequently until caramel is bubbling.
• Serve warm.
• Makes 1 1/2 cups.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.

MOCHA HOT FUDGE SAUCE
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

• In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
• Bring to a low boil.
• Remove from heat and whisk in the chocolate until smooth.
• Gradually add the coffee and rum until desired flavor and consistency is reached.
• Serve warm.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.