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Ingredients
- Crust:
- 1/4 C. crushed chocolate cookies
- 3 Tbs. melted butter
- Filling:
- 24 oz. cream cheese
- 3/4 C. sugar
- 2/3 C. pureed bananas
- 5 Tsp. cornstarch
- 3 eggs
- 1 egg yolk
- 3 Tbs. banana schnapps
- 3 Tbs. white crème de cacao
- 3 Tbs. light rum
- Topping:
- fresh fruit sliced
- chocolate ice cream topping
Preparation
Step 1
In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch spring form pan.
In a large bowl combine cream cheese, sugar, pureed banana, and cornstarch. Beat till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in banana schnapps, crème de cacao, rum, and vanilla extract. pour the cream cheese mixture over the crust. Bake at 350* for 15 min. Lower the temperature to 225* and bake for 1 hour and 10 min. or till the center no longer looks wet or shiny. Run a knife around the edge. Return the cake to the oven for an additional 30 min.
Arrange fresh fruit over cheesecake. Drizzle with chocolate topping.