Banana Cream Cheese Cake

Ingredients:

Crust:
     Graham cracker/Vanilla biscuits --   20 - 25 nos
     Dark brown sugar                                --   3 tbsp
     Unsalted butter                                     --   ½ cup

Cheesecake filling: Recipe from here
     Cream cheese softened                      --   24 oz
     White sugar                                            --   ¾ cup
     Eggs                                                           --   3
     Bananas                                                   --   4 ripe
    Vanilla Extract                                      --   2 tsp
     Fresh lemon juice                                --   1 tsp

Creamy Custard Topping:
       Unflavored gelatin                           --   1½ tsp
       Cold water                                           --   1 tbsp
       Whole milk                                           --   1 cup
       White sugar                                         --   1/3 cup
       Egg yolks                                              --   4
       Vanilla Extract                                  --   2 tsp
       Heavy whipping cream                 --   1½ cup

Preparation of the cheese cake:

Crust:

Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan and keep ready.

Grind the crackers/vanilla biscuits into a fine powder. Mix this with brown sugar and melted(and cooled) butter in a bowl until well combined.

          

Press mixture on the bottom and sides of the pan. Bake for 10 minutes or until set and lightly browned.

           

Cheesecake filling:

Preheat the oven to 320°F.

Mash ripe bananas well and sprinkle the lemon juice and set aside.

Beat the cream cheese and sugar until light and fluffy.Add eggs, one at a time, beating well after each addition. Then add in the bananas and vanilla extract. Mix well.

Pour into the prepared crust.Place pan on a cookie sheet and bake in the 350 degree oven for 15 minutes. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set

Let it cool. Run a warm knife through the rim of the pan before you remove the sides. Refrigerate for 5 - 6 hours or overnight.

Creamy Custard Topping:

Soak the gelatin in cold water and let it rest for 5-6 minutes.

Meanwhile whip the yolks and sugar until light and thick. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Slowly add it into the egg mixture.Make sure to beat continuously while adding the milk.

Keep this mixture over a water bath and cook until it start to thicken. Add vanilla extract and mix well to dissolve.

Melt the gelatin and add into the egg mixture. Let it cool until half set, I kept it in the refrigerator. Make sure you stir in every 5 - 10min to keep the mixture smooth.

Whip cream to soft peaks. Fold in the cream to the half set custard. Spread the vanilla cream over the entire top.

Chill and serve. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.