Cassis Banana Cream Cheesecake

• 1 cup graham cracker crumbs
• 2 tbsp. sugar
• 1/3 cup butter
• margarine, melted
• 1/4 cup sweetened coconut
• 1-1/2 lb. cream cheese, softened
• 2/3 cup granulated sugar
• 2 tbsp. cornstarch
• 3 eggs
• 3/4 cup mashed bananas
• 1/2 cup whipping cream
• 2 tsp. vanilla extract
• 4 tbsp. creme de cassis
• 1 cup sour cream
• 2/3 cup toasted coconut

1. Bring ingredients to room temperature.
2. Heat oven to 350F.
3. Combine Graham cracker crumbs and sugar in small bowl.
4. Stir in butter and coconut; mix well.
5. Press mixture onto bottom of 9-inch springform pan.
6. Bake 8 to 10 minutes.
7. Cool.
8. Beat cream cheese with electric mixer until creamy.
9. Beat in sugar and cornstarch.
10. Beat in eggs, one at a time.
11. Beat in bananas, whipping cream, and vanilla.
12. Pour mixture onto prepared crust.
13. Bake at 350F for 15 minutes.
14. Reduce oven temperature to 250F and bake an additional 60 minutes.
15. Stir creme de cassis into sour cream.
16. Remove cheesecake from oven and place on cooling rack.
17. Increase oven temperature to 350F.
18. Gently run a sharp knife or spatula around edge of cheesecake.
19. When the oven is ready, pour sour cream mixture on cheesecake and bake for ten more minutes.
20. Refrigerate cheesecake, uncovered, at least 6 hours.
21. Before serving, sprinkle toasted coconut on top.

graham cracker crumbs, sugar, butter, margarine, coconut, cream cheese, granulated sugar, cornstarch, eggs, bananas, whipping cream, vanilla extract, creme de cassis, sour cream, toasted coconut

Taken from www.foodgeeks.com/recipes/19129 (may not work)