INSTRUCTIONS:

1st Step – Preheat the Oven:

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2nd Step –Prepare the Graham Cracker Crust:

• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
• Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers to create an even crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.

3rd Step –Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
• Add the mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.

4th Step –Assemble and Bake:

• Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, spreading it out evenly with a spatula.
• Tap the pan gently on the countertop to release any air bubbles.
• Place the springform pan on a baking sheet to catch any drips, then transfer it to the preheated oven.
• Bake for 55-60 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.

5th Step –Cool and Chill:

• Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
• Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.

6th Step –Garnish and Serve:

• Before serving, carefully remove the outer ring of the springform pan.
• If desired, garnish the top of the cheesecake with whipped cream and sliced bananas.
• Slice the Banana Cream Cheesecake into wedges and serve chilled.