Banana Cream Cheesecake: A Creamy, Dreamy Dessert

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon to pack it down firmly.
Bake for 10 minutes, then remove from the oven and allow to cool.
Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar together until smooth and creamy, using an electric mixer.
Add the vanilla extract, mashed bananas, and sour cream, mixing until fully combined.
Add the eggs one at a time, mixing well after each addition. If you’d like a thicker filling, add the flour and mix until smooth.
Pour the cream cheese mixture over the cooled graham cracker crust, spreading it out evenly.
Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours, or overnight for the best results.
Prepare the Banana Cream Topping:

In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in the sliced bananas and lemon juice to prevent them from browning.
Once the cheesecake has fully chilled, spread the banana cream topping over the cheesecake evenly.
Serve:

Garnish the cheesecake with crushed graham crackers or banana slices, if desired. Slice and serve cold, enjoying the creamy, fruity flavors of this indulgent dessert.
Serving and Storage Tips: