Directions:
Preheat the oven to 180°C (350°F).
Mix the crushed cookies with the melted butter. Press the mixture into the bottom of a springform pan.
Bake for 10 minutes and let cool.
Beat cream cheese, sugar and vanilla extract until smooth.
Add the eggs one at a time, beating well after each addition.
Add the mashed bananas.
Pour the filling over the base and bake for 50-60 minutes.
In a saucepan, mix the milk, sugar, egg yolks and cornstarch. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and add the banana slices and vanilla. Let it cool.
Once the cheesecake is cooked and cooled, place the banana cream on top of the cheesecake.
Garnish with fresh banana slices and whipped cream if desired.
Refrigerate the cheesecake for at least 4 hours before serving.
I await your comments! Enjoy!
