Step 1

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Step 2

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Step 3

Bake the crust for 10 minutes, then set aside to cool.

Step 4

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Step 5

Reduce oven temperature to 300°F (148°C).

Step 6

In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Step 7

Add the sour cream and banana extract and mix on low speed until well combined.

Step 8

Add the pureed bananas and mix on low speed until combined.

Step 9

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Step 10

Pour the cheesecake batter into the crust.

Step 11

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Step 12

Bake for 1 hour 30 minutes. The center should be set, but still jiggly.

Step 13

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Step 14

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Step 15

While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.

Step 16

In a medium bowl, whisk the egg yolks together and set aside.

Step 17

Add the 1/2 cup of heavy cream, sugar, vanilla extract and banana extract to a large saucepan and heat over medium heat until warm.

Step 18

Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.

Step 19

Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.

Step 20

Add the gelatin mixture to the hot cream and stir until smooth.

Step 21

Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.

Step 22

While the custard cools, add the 2/3 cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.

Step 23

When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

Step 24

Remove the water bath wrapping from the cheesecake, then spread the bavarian cream evenly over the top of the cheesecake. Refrigerate cheesecake until completely cool and firm, 5-6 hours.

Step 25

When the cheesecake is cool and firm, remove it from the springform pan.

Step 26

Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl and whisk on high speed until stiff peaks form.

Step 27

Pipe swirls of whipped cream around the edge of the cheesecake, then serve with sliced bananas.