Banana Cheesecake

2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup sugar
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened 3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup mashed bananas (about 2 medium)
1 8-ounce carton dairy sour cream
2 tablespoons white creme de cacao
2 tablespoons dark rum
1-1/2 cups flaked coconut, toasted

Preheat oven to 350 degree F. For crust, in a medium bowl combine graham
crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb
mixture onto the bottom of a 13x9x2-inch baking pan. Set aside. For
filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and
vanilla with an electric mixer until combined. Add eggs all at once,
beating on low speed just until combined. Stir in mashed bananas. Pour
filling into crust-lined pan. Bake for 30 mins or until center is set.
Meanwhile, in a small bowl stir together the sour cream, creme de cacao,
and rum. Spoon sour cream mixture over filling, spreading evenly; bake
for 5 mins more. (Sour cream layer may crack slightly). Cool in pan on a
wire rack. Cover and chill for 4 to 24 hrs. To serve, sprinkle with
toasted coconut. Makes 20 servings.

This cheesecake is extremely rich. The slices should be relatively thin. Store it covered in the refrigerator. The first time I made this was last Christmas; it is a good recipe for a holiday dessert.

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The difficult I do immediately. The impossible takes until after lunch...