°4 medium ripe bananas
°1 fresh banana, sliced
°1 large egg yolk
°3 large eggs
°2 teaspoons of fresh lemon juice
+Bread and spices:
°1 3/4 cups light brown sugar
°4 teaspoons of ground cinnamon
°1 teaspoon ground cinnamon
°1 tablespoon of cornstarch
°5 tablespoons of powdered sugar
°1/8 teaspoon of salt
°1 teaspoon of pure vanilla extract
°3/4 cup graham crackers
°2 cups of vanilla wafer biscuit crumbs
°3/4 cup unsalted butter
°3 packages (8 ounces) cream cheese
°3/4 cup heavy whipping cream
°1/4 cup sour cream
°Beer, wine and alcoholic beverages:
°5/16 cup dark rum
°1 teaspoon of rum extract
Preheat oven 350°F (175°C).
In a bowl, mix the graham crackers, 1/4 cup of the brown sugar, and 1/4 cup of the melted, unsalted butter.
Press mixture into bottom and up sides of a 9-inch baking pan.
In a separate bowl, whisk the cream cheese and 3/4 cup of the brown sugar until smooth.
Beat in the yolks and 3 eggs, one at a time.
Add the sour cream, cornstarch, salt, and vanilla extract and mix well.
Pour the cream cheese mixture into the lined skillet.
Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
Letting cheesecake cool totally.
Meanwhile, prepare the creamy banana chips by melting 1/2 cup unsalted butter in a large skillet over medium heat.
Add the sliced bananas and cook for 2-3 minutes or until lightly browned.
Stir in remaining brown sugar, cinnamon, lemon juice, and dark rum.
Cook until sauce thickens, about 3-5 minutes.
Remove from heat and let it cool.
Spoon banana mixture over cooled cheesecake.
In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
Spoon whipped cream over banana foster mixture.
Crush the vanilla wafer into small crumbs and sprinkle over the whipped cream.
Place the cheesecake in the refrigerator for at least two hours, or until firm.
Serve with additional sliced bananas and walnuts, if desired. Enjoy!