Servings: 12

1 1/2 cups finely crushed vanilla wafers 1 ½ cups finely crushed vanilla wafers
1/2 cup chopped pecans ½ cup chopped pecans
1/4 cup butter, melted ¼ cup butter, melted
17 vanilla wafers 17 vanilla wafers
2 large ripe bananas, diced 2 large ripe bananas, diced
1 tablespoon lemon juice 1 tablespoon lemon juice
2 tablespoons light brown sugar 2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened 3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar 1 cup granulated sugar
3 large eggs 3 large eggs
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers ½ cup coarsely crushed vanilla wafers
GARNISHES: subheading: GARNISHES:
Sweetened whipped cream Sweetened whipped cream
Vanilla wafers Vanilla wafers
Sliced bananas tossed in lemon juice Sliced bananas tossed in lemon juice

Preheat oven to 350°F. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan.
Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.
Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
Bake at 350°F for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.