Ingredients:
For the Crust:
2 1/4 cups vanilla wafer crumbs
10 tbsp salted butter, melted
3 tbsp sugar
For the Cheesecake Filling:
24 ounces cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1/4 cup sour cream, room temperature
4 tsp banana extract
1 cup pureed banana (about 2 medium bananas)
3 large eggs, room temperature
For the Bavarian Cream:
1 tsp powdered gelatin
2 tbsp milk
2 egg yolks
1/2 cup heavy whipping cream
2 tbsp sugar
3/4 tsp vanilla extract
1/4 tsp banana extract
2/3 cup cold heavy whipping cream
5 tbsp powdered sugar
For the Whipped Cream Topping:
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
Fresh sliced bananas for garnish
Instructions:
For the Crust:
Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
In a small bowl, combine the vanilla wafer crumbs, melted butter, and sugar. Mix well.
Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
For the Cheesecake:
Reduce the oven temperature to 300°F (148°C).
In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides of the bowl.
Add the sour cream and banana extract, mixing on low until well combined.
Add the pureed bananas and mix on low until incorporated.
Add the eggs, one at a time, mixing slowly after each addition. Scrape the bowl to ensure everything is well combined.
Pour the cheesecake batter into the prepared crust.
Place the springform pan into a larger pan, and fill the outer pan with warm water halfway up the sides of the springform pan.
Bake for 1 hour 30 minutes. The center should be set but jiggly.
Turn off the oven and leave the door closed for 30 minutes. Then, crack the oven door and cool for another 30 minutes. This gradual cooling helps prevent cracking.
For the Bavarian Cream:
While the cheesecake cools, make the Bavarian cream. Sprinkle the gelatin onto the milk and set aside.
Whisk the egg yolks in a medium bowl and set aside.
In a large saucepan, heat the heavy cream, sugar, vanilla, and banana extract over medium heat until warm.
Remove from heat and slowly pour the hot cream into the yolks, tempering the eggs.
Add the mixture back to the pan and cook over medium heat until it thickens and coats the back of a spoon, about 160°F.
Stir in the gelatin mixture until smooth, then transfer to a bowl set over ice. Allow to cool to room temperature.
In a separate bowl, whisk the cold heavy cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cooled custard mixture.
Assembling the Cheesecake:
Once the cheesecake is cooled, remove the water bath wrapping and spread the Bavarian cream evenly over the cheesecake.
Refrigerate the cheesecake for 5-6 hours until completely firm.
For the Topping:
Once the cheesecake is firm, remove it from the springform pan.
Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe swirls of whipped cream around the edge of the cheesecake and top with fresh sliced bananas.
Serve: Refrigerate the cheesecake and serve within 3-4 days for the best flavor and texture.
Enjoy your Banana Cream Cheesecake! 
