CHIMPANZEE CHEESECAKE

CHIMPANZEE CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tbsp butter, melted

Filling:
1 lb. cream cheese
1/4 cup granulated sugar
2 tsp. lemon juice
4 large eggs
1 cup sour cream
1 cup mashed bananas (approx. 3 bananas)

• Preheat oven to 350 F.
  
• Place the crumbs in a mixing bowl and add the sugar and butter.
• Blend well.
• Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch spring-form pan.
• Smooth the crumb mixture along the bottom to an even thickness.
• Bake 10 minutes.
• Cool before filling.
  
• In a large mixing bowl, beat the cream cheese, sugar and lemon juice together.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream and the mashed bananas and blend well until very smooth.
• Pour the mixture into the prepared crust.
• Bake for 1 hour.
  
• Cool in the oven, with the door propped open, until the cake is at room temperature.
• Chill until serving time.