Preparation Steps

• Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
• Combine the crust ingredients in a small bowl. Press into the bottom and up the sides of the pan. Bake for 10 minutes and set aside to cool.
• Reduce oven temperature to 300°F. In a large bowl, beat cream cheese, sugar, and flour on low until smooth. Add sour cream and banana extract, mixing until combined.
• Add pureed bananas and mix. Add eggs one at a time, mixing well after each. Pour batter into crust.
• Place springform pan inside a water bath with warm water halfway up the sides. Bake for 1 hour 10 minutes. Cool gradually with oven door open, then refrigerate until firm, about 5-6 hours.
• Prepare whipped cream and layer scoops of banana flavored ice cream on top of cooled cheesecake, then pipe vanilla whipped cream for decoration.