Ingredients
3/4 cup all-purpose flour3/4 cup finely chopped pecans3 tablespoons sugar2 tablespoons brown sugar1-1/2 teaspoons vanilla extract6 tablespoons butter, meltedFILLING:1 cup mashed ripe bananas2 tablespoons lemon juice2 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar1 cup sour cream2 tablespoons cornstarch1-1/4 teaspoons vanilla extract1/8 teaspoon salt3 large eggs, lightly beatenTOPPING:1 cup sour cream1/4 cup sugar1/4 teaspoon vanilla extract1 cup assorted fresh fruit
Preparation
Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.
