🍰 𝐁𝐚𝐧𝐚𝐧𝐚 𝐂𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 🍰

Ingredients:
For the crust:

• 2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 ripe bananas, mashed
• 1/4 cup banana liqueur (optional)
  For the topping:
• Sliced bananas
• Whipped cream
• Caramel sauce
• Chopped nuts
  Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in mashed bananas and banana liqueur.
4. Pour the cheesecake batter over the cooled crust, spreading it evenly.
5. Bake for 60-70 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
7. Top the cheesecake with sliced bananas, whipped cream, a drizzle of caramel sauce, and chopped nuts before serving.
   Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices

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