Directions
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Prepare the Crust: Start by mixing the crushed gingersnap cookies with brown sugar and melted butter. Transfer this mixture into a 9-inch springform pan, pressing it firmly into the bottom. This will create a tremendous base that holds everything together. Once finished, place the pan in the freezer for about 15 minutes to allow the crust to set.
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Create the Banana Layer: After the crust has chilled, take your banana slices and arrange them evenly over the hardened crust. This layer provides not only flavor but also a bit of texture that complements the creamy filling beautifully.
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Make the Cream Cheese Filling: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and all-purpose flour. Continue to mix until the mixture is smooth and creamy. Then, add the eggs and egg yolk one at a time, beating well after each addition. Finally, fold in the sour cream for a tremendous richness that elevates the flavor.
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Assemble: Pour the creamy cheese mixture over the banana layer in the springform pan. Place the pan in a preheated oven at 350°F (175°C). Bake for 45-50 minutes or until the edges are set and the center has a slight jiggle.
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Add the Caramel Glaze: Once baked, remove the cheesecake from the oven and let it sit for about 15 minutes to cool slightly. After it has cooled, gently pour the caramel sauce over the top, allowing it to seep into crevices. Then, chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
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Decorate: When you are ready to serve, pipe whipped cream on the top of the cheesecake. Add fresh banana slices, drizzle with additional caramel sauce, and sprinkle crushed gingersnap cookies for a tremendous crunch.
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