Butterscotch Banana Cheesecake

• CRUST
• 3/4 cup pecan halves
• 17 HoneyMaid Graham Wafers
• 1/4 cup brown sugar
• 1/3 cup melted butter
• FILLING
• 1 pkg (6-serving size) Jell-O Butterscotch Cooked Pudding and Pie Filling
• 1/4 cup brown sugar
• 1 1/2 cups milk
• 2 pkgs (250g each) Philadelphia Brick Cream Cheese, softened
• 3 eggs
• 1/2 cup mashed ripe bananas
• 2 tsp. vanilla extract
• TOPPING
• 1 cup sour cream
• 2 Tbsp. icing sugar

1. SET aside 12 pecans for garnish.
2. Finely crush remaining nuts with graham wafers.
3. Combine with sugar and butter.
4. Press evenly over bottom and part way up sides of a 9 inch springform pan.
5. BAKE in 350F oven for 8 to 10 minutes until set.
6. Combine pudding mix and brown sugar in saucepan.
7. Add milk; cook and stir over medium heat until mixture comes to a boil and is thickened.
8. Allow to cool.
9. Beat cream cheese until light and fluffy.
10. Add eggs, beating after each addition.
11. Stir in bananas, vanilla and cooled pudding.
12. Centre springform pan on a large square piece, about 14 inch, of foil.
13. Press foil up against sides of pan.
14. Set pan in larger pan.
15. POUR filling into springform pan.
16. Pour hot water into larger pan to come 1 inch up sides of springform pan.
17. Bake in 350F oven for 75 minutes until set but slightly jiggly in centre.
18. Turn oven off and let cool in oven in water bath with oven door closed, for 1 hour.
19. Remove springform pan from water bath.
20. Remove foil and let cake cool completely on cooling rack.
21. SPREAD sour cream topping evenly over top.
22. Garnish with reserved pecans and banana slices., if desired

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Taken from www.kraftrecipes.com/recipes/butterscotch-banana-cheesecake-86313.aspx (may not work)