• Preheat oven to 350 degrees F(175C.)
• Add bananas, brown sugar and lemon/lime juice to a sauce pan over medium high heat then use a potato crusher to mash your bananas until sugar is dissolved and mixture is combined. Allow to cool for 15-20 minutes
• Mix together your Graham Cracker crumbs, crushed vanilla wafers and melted butter then press them into the bottom of your 8 inch springform pan. Set aside
• Beat your cream cheese, granulated sugar,1 tsp pure vanilla and vanilla butter and nut extract on low speed until smooth and combined
• Add your eggs one at a time mixing on low speed until you no longer see the yellow from the yolks
• Add your cooled banana mixture to your cream cheese mixture then mix, just until combined
• Pour your cheesecake batter over your cookie crust then bake in a water bath for 45-55 minutes or until only the center of cheesecake jiggles
• Turn your oven off and leave the oven door open, bringing cheesecake to room temperature before removing from your oven. Chill for 8 hours or overnight

For Home Made Whipped Cream

• Add heavy whipping cream, confectioners sugar and 1/2 tsp of pure vanilla to your mixing bowl and whip until stiff peaks form. (Pay very close attention to this step to avoid over whipping). Keep chilled until cheesecake has set for 8 hours
• Garnish with home made whipped cream, caramel(optional) and crushed vanilla wafer cookies

If you prefer your cheesecake to be more firm please to use 3 - 8oz packages of cream cheese, 3 large eggs and 1 cup of granulated sugar***