Step 1

Preheat the oven to 325 degrees.

Step 2

Mix together the ingredients for the crust, and press in an even layer in the bottom of a well greased 9 inch springform pan.

Step 3

Bake for 10 minutes and then allow to cool.

Step 4

Reduce the oven temperature to 300 degrees.

Step 5

In a mixing bowl, combine the 24 oz cream cheese, 1 cup sugar and 3 Tbsp flour. Mix until smooth and creamy.

Step 6

Blend the sour cream and pureed bananas into the mixing bowl, and then add the eggs one at a time until well combined and smooth.

Step 7

Spread the cheesecake mixture on top of the crust and bake for 90 minutes. Turn the heat off on the oven, and allow the cheesecake to sit in the oven for an additional 30 minutes.

Step 8

Remove the cheesecake from the oven and let cool on the counter for 30 minutes.

Step 9

Place the cheesecake into the fridge to chill for several hours.

Step 10

In a small bowl, whisk together 2 tbsp milk and 1 tsp gelatin until well combined.

Step 11

Whisk together the egg yolks in a bowl until foamy.

Step 12

Combine 2 Tbsp granulated sugar, ½ cup heavy whipping cream and ¾ tsp vanilla in a saucepan over low heat on the stove. Simmer until the sugar is melted.

Step 13

Slowly whisk the egg yolks into the saucepan, mixing continuously.

Step 14

Bring the mixture in the saucepan to 160 degrees.

Step 15

Whisk in the gelatin mixture and let cool completely to room temperature.

Step 16

Place the cooled mixture into a mixing bowl, and whisk in ⅔ cup heavy whipping cream and 5 Tbsp. Powdered sugar until peaks have formed.

Step 17

Spread the cream mixture over the top of the cheesecake.

Step 18

In a mixing bowl, combine the ingredients for the whipped cream, and beat until soft peaks have formed.

Step 19

Spread the whipped cream on top of the cheesecake and garnish with crushed vanilla wafers and fresh sliced bananas before serving.

Step 20

Enjoy!