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Directions

Prepare the Crust

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

2. Combine vanilla wafer crumbs, melted butter, and sugar in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

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

4. Cover the outsides of the pan with aluminum foil to prevent water from the water bath from seeping in.

Make the Cheesecake Filling

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

2. In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined.

3. Add sour cream and banana extract, mixing on low speed until combined.

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

5. Add eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.

6. Pour the cheesecake batter into the prepared crust.

7. Place the springform pan inside a larger pan and fill the larger pan with warm water, about halfway up the sides of the springform pan.

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

9. Turn off the oven and leave the door closed for 30 minutes. Crack the door open for an additional 30 minutes to allow the cheesecake to cool slowly.

Prepare the Bavarian Cream

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

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

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

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

5. Add the egg and cream mixture back into the saucepan and return to the heat. Cook over medium heat until the mixture thickens enough to coat the back of a spoon (about 160°F).

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

7. Pour the custard into another bowl and set it inside a larger bowl over ice to cool to room temperature.

8. While the custard cools, whisk 2/3 cup of heavy whipping cream and powdered sugar in a large mixer bowl until stiff peaks form.

9. Fold the whipped cream into the custard gently. Ensure the custard is at least room temperature to prevent the whipped cream from melting.

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

Prepare the Whipped Cream Topping

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

2. Whisk heavy whipping cream, powdered sugar, and vanilla extract in a large mixer bowl until stiff peaks form.

3. Pipe swirls of whipped cream around the edge of the cheesecake and serve with sliced bananas.