Banana Pudding Cheesecake
1 3/4 cup finely crushed shortbread cookies, 1/4 cup butter, melted, 1/4 cup walnuts, 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, toasted, 1 cup whipping cream.
Preheat the oven to 350 degrees. Get out the food processor, add the cookies and butter. Pause until blended. Add the walnuts and pause one more time. 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 cookie 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 and allow to cool. Refrigerate until set. This step takes a couple of hours. When you are ready to serve, add the whipping cream and lightly sprinkle the toasted coconut on top.