Directions: |
Directions:
1. Preheat oven to 350 degrees. Fill a pan that is larger than the springform pan with ½ inch of water and place it into the center of the oven.
2. Line the inside of a 9 inch springform pan with parchment paper. I skipped this step since I have a non stick springform pan. But if you are still worried line the edges. Wrap a sheet of aluminum foil around the outside of the pan so that water cannot get into the pan when it’s submerged into the water bath in the oven.
3. Use a food processor to crush the Nilla Wafers to a fine crumb. The crumbs should be the consistency of sand with no chunks. Mix the melted butter with the cookie crumbs and press the crumbs into the bottom of the springform pan and up the side 1 to 1 ½ inches. Place the pan into your freezer while you make the cheesecake filling.
4. Make the filling by combining the softened cream cheese with the sugar using an electric mixer on high speed. When the mixture is smooth, add the eggs, sour cream, vanilla, and banana flavoring and beat well. Use a spatula to pour all of the filling into the springform pan. Smooth the top, then gently place the pan into the water bath in the oven and bake for 70 minutes, or until the cheesecake filling does not jiggle in the middle when moved.
5. Cool the cheesecake, then cover and chill it while you make the Bavarian cream.
6. Make the Bavarian cream by heating the milk in a medium saucepan over medium heat until boiling. Remove from the heat. Use an electric mixer on high speed to beat the egg yolks with the sugar in a medium bowl until the mixture is pale yellow, about 1 minute. Add hot milk a little bit at a time to the eggs while beating. Pour the mixture back into the pan and heat over low heat, stirring often until the mixture thickens just enough to coat the back spoon, about 8 minutes. Be sure that the mixture does not boil or the eggs will curdle. Pour back into the medium bowl. Dissolve the gelatin in cold water, let it sit for 1 minute, then mix it into the Bavarian cream with an electric mixer on high speed, along with the vanilla and banana flavoring. Chill the Bavarian cream for 1 hour, then spread it over the top of the cheesecake. Bavarian cream has the consistency of pudding. Re-cover and chill the cheesecake.
7. Make the banana whipped cream topping by combining all the ingredients in a medium bowl. Beat with an electric mixer on high speed until the cream forms stiff peaks. Cover and chill.
8. When the cheesecake has completely chilled out, after about 4 hours, cut it into 12 slices and serve each with a dollop of the banana whipped cream on top, with 1 slice of banana on top of the whipped cream and a half of a banana, sliced up, on the side of each serving.
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