Banana Cheesecake

• 3/4 cup all-purpose flour
• 3/4 cup finely chopped pecans
• 3 tablespoons sugar
• 2 tablespoons brown sugar
• 1-1/2 teaspoons vanilla extract
• 6 tablespoons butter, melted
• 1 cup mashed ripe bananas
• 2 tablespoons lemon juice
• 2 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 cup sour cream
• 2 tablespoons cornstarch
• 1-1/4 teaspoons vanilla extract
• 1/8 teaspoon salt
• 3 large eggs, lightly beaten
• 1 cup sour cream
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 1 cup assorted fresh fruit

1. Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a
2. . Bake at 350u0b0 for 10 minutes or until lightly browned. Cool on a wire rack.
3. Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a
4. .
5. Bake at 350u0b0 for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.
6. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

flour, pecans, sugar, brown sugar, vanilla, butter, mashed ripe bananas, lemon juice, cream cheese, sugar, sour cream, cornstarch, vanilla, salt, eggs, sour cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/banana-cheesecake/ (may not work)