Banana Cheesecake

This tastes like banana pudding, but in cheesecake! 1 1/2 cups finely crushed vanilla wafers 1/2 cup chopped pecans 1/4 cup butter, melted 2 diced ripe bananas 2 Tbsps. lemon juice 2 Tbsps. light brown sugar 24 oz. cream cheese, softened 1 cup granulated sugar 3 eggs 2 tsp. vanilla extract Preheat oven to 350°F. Stir together finely crushed vanilla wafers, pecans, and melted butter in a small bowl until well blended. Grease and flour a 9-inch springform pan and press mixture onto bottom of pan. Bake 10 minutes. Cool completely on a wire rack. Combine lemon juice and bananas in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until sugar has dissolved. Using an electric mixer, beat cream cheese at medium speed for 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs. Beat until yellow disappears. Beat in vanilla, and gently stir banana mixture into cream cheese mixture. Pour batter into crust. Bake at 350°F for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack Cover and chill for 8 hours. Garnish with whipped cream

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