Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
Filling:
3 8 ounce packages cream cheese, softened
3/4 cup sugar
3 eggs
2 large fully ripe bananas, mashed
1 cup whipping cream
1 teaspoon banana extract
1/4 teaspoon salt
Topping:
1 cup whipping cream
1 tablespoon powdered sugar
1 banana, sliced, see note
Heat oven to 350F. In a medium bowl, combine crust ingredients; mix well and press in the bottom and 1 inch up sides of ungreased 9 inch springform pan. In a large bowl, beat cream cheese until fluffy; gradually add sugar, beating until smooth; add eggs, one at a time, beating well after each addition; add remaining filling ingredients and beat until smooth; pour into crust lined pan. Bake at 350F for 55 to 65 minutes or until set; cool completely in pan; refrigerate a few hours or overnight; just before serving, carefully run a knife around sides of pan to loosen; remove sides of pan; in small bowl, beat 1 cup whipping cream and powdered sugar until stiff peaks form; pipe or spoon whipped cream onto cake; top with banana slices; store in refrigerator. NOTE: Sliced bananas should be dipped in lemon juice to keep them from darkening.
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