Preheat oven to 325°F

Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

1. Combine the ingredients and press into bottom of the pan and up the sides.
2. Bake 10 mins. Cool and lower oven to 300 degrees.
3. Prepare a water bath or use a moat pan as I like to do.

1. In mixer, beat cream cheese, sugar and flour on low.
2. Add sour cream.
3. Add banana puree,.
4. Add one egg a time until smooth.
5. Pour into crust and bake at 300 degrees for 90 mins. (In water bath or moat pan)
6. Shut oven off and keep cheesecake in closed oven 30 mins.
7. Crack the door open for an additional 30.
8. Let cool to room temp and place in fridge to chill.

1. Mix gelatin into milk and set aside.
2. In a bowl, whisk yolks.
3. In a saucepan, heat the cream, sugar and vanilla to warm up.
4. Slowly pour hot cream into eggs and then pour it all back into pan until 160 degrees.
5. Add the gelatin mix and stir smooth.
6. Transfer custard to a clean bowl and place in a larger bowl with ice in it to cool it down.
7. Meanwhile, whip cream and sugar to stiff peaks and fold into cooled custard.
8. Spread over the cheesecake and chill for a few hours.