• Preheat oven to 325°F
• Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Crust

• Combine the ingredients and press into bottom of the pan and up the sides.
• Bake 10 mins. Cool and lower oven to 300 degrees.
• Prepare a water bath or use a moat pan as I like to do.

Cheesecake

• In mixer, beat cream cheese, sugar and flour on low.
• Add sour cream.
• Add banana puree,.
• Add one egg a time until smooth.
• Pour into crust and bake at 300 degrees for 90 mins. (In water bath or moat pan)
• Shut oven off and keep cheesecake in closed oven 30 mins.
• Crack the door open for an additional 30.
• Let cool to room temp and place in fridge to chill.

Bavaraian cream

• Mix gelatin into milk and set aside.
• In a bowl, whisk yolks.
• In a saucepan, heat the cream, sugar and vanilla to warm up.
• Slowly pour hot cream into eggs and then pour it all back into pan until 160 degrees.
• Add the gelatin mix and stir smooth.
• Transfer custard to a clean bowl and place in a larger bowl with ice in it to cool it down.
• Meanwhile, whip cream and sugar to stiff peaks and fold into cooled custard.
• Spread over the cheesecake and chill hours.

Cream

• Beat cream, sugar, vanilla.
• Pipe onto cake and add sliced bananas.
• Sprinkle with extra Nilla Wafer crumbs if desired and serve with caramel on the side.