BANANA PUDDING CHEESECAKE
1 3/4 cup finely crushed shortbread cookies, 1/4 cup butter, melted, 1/4 cup walnuts, finely chopped, 4 medium firm bananas, sliced, 1 tablespoon fresh lemon juice, 2 tablespoons light brown sugar, 3 (8 oz.) packages cream cheese, softened, 1 cup sugar, 3 eggs, 2 1/2 teaspoons banana extract, 1/4 cup coconut flakes, 8 ounces frozen whipping cream
Preheat the oven to 350 degrees. Get out a bowl, combine the cookies, butter, and walnuts, mix well. Get out a 9-inch springform pan, lightly grease with butter. Firmly press the cookie mixture onto the bottom of the pan. Bake for 10-12 minutes, remove from the oven and allow to cool. Get out a saucepan, add the bananas, lemon juice, and brown sugar cook on medium heat constantly stirring until the sugar dissolves, set aside. Get out a bowl, add the cream cheese beat with an electric mixer until smooth. Add the eggs one at a time and beat after each addition. Add the extract and mix well. Dump the cream cheese mixture evenly on top of the crust. Pour the banana mixture on top. Lightly swirl the banana mixture into the cream cheese. Put in the oven and bake for 40 minutes, or until the center is set. Remove from the oven allow to cool. When room temperature, refrigerate for at least 6 hours. When you are ready to serve, remove from the frig add the whipping cream and lightly sprinkle the toasted coconut on top.
Serve with a cup of coffee and a couple of shortbread cookies