Crust:
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Filling:
8 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons ground ginger
4 medium bananas
1 teaspoon lemon juice
1 tablespoon unflavored gelatin
3 tablespoons water, cold
1/2 pint whipping cream
banana slices for garnish
Mix graham cracker crumbs and butter. Press evenly over base and up side of 8 inch round springform pan, to within 1 inch of rim. Cover and refrigerate while preparing filling. Beat cream cheese, sugar and ginger together until smoothly blended. Mash the bananas with the lemon juice. Stir into the cream cheese mixture, mixing together well. Sprinkle gelatin over cold water in top of double boiler. Soften for 5 minutes until spongy. Place over simmering water, stirring occasionally, until gelatin has dissolved. Beat into banana mixture. Whip half the cream until soft peaks form; fold into banana mixture. Pour the banana mixture into crust. Cover with plastic wrap and refrigerate for at least 3 hours or until set. Loosen edges of cheesecake and remove sides from pan. Transfer to serving plate. Whip remaining cream until soft peaks form. Spread over top of cheesecake. Mark a criss cross pattern in whipped cream with tines of fork if desired. Garnish with banana slices that have been dipped in lemon juice. Serves 8.
VARIATION: Sprinkle finely chopped nuts or grated semi sweet chocolate over whipped cream on top of cheesecake. Try same recipe using 1 lb fresh strawberries in place of bananas. Reserve 8 medium sized strawberries, cut in half, for garnish.
NOTES: Ungarnished cheesecake can be refrigerated for up to 24 hours. Do not store the cake after the banana slices are added as they will soften and turn brown.
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