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.