Ingredients :
+for the crust
°2 cups (500ml) dry ground oatmeal cookies (Dad's type)
°1/3 cup (80ml) melted butter
+for the cream
°2 pkg. 9z (250 g) each cream cheese, softened (me light)
°3/4 cup (180ml) sugar
°2 tablespoons unbleached all-purpose flour
°3 large eggs
°2 and 1/2 cups (625 ml) mashed bananas
°1 cup sour cream
°2 tablespoons of lemon juice
°1 teaspoon vanilla extract
+for the whipped cream
°1 and 1/2 (375 ml) whipped cream
°2 table spoons of sugar
°1 teaspoon vanilla extract
°crunchy caramel and chocolate candies (like Werther's chocolate) chopped
Preheat oven to 350F (180C)
Line the outside of a 9-inch (23 cm) round springform pan with a double sheet of aluminum foil, set aside
In a bowl, mix the ground biscuits well with the butter
Press the mixture into the bottom of the pan with your fingers. Refrigerate 20 mins
In a large bowl, cream the cream cheese with an electric mixer
Add the sugar and flour while continuing to mix.
Adding eggs one at a time, beat well after every addition.
Add the rest of the ingredients mentioned for the cream, then beat just enough so that the ingredients are well integrated
Remove the mold from the refrigerator, then pour the cheese batter into it
Place the mold in a large rimmed baking dish, then pour about 1 inch (2.5cm) of very hot but not boiling water into this dish
Place the pan on the middle level of the oven and bake for 70 minutes or until the center is set but moves slightly when you shake the pan.
Turn off the oven, then open the door a third way. Let the cake cool in the oven for 1 hour
remove it from the oven, then remove the aluminum foil
let cool to room temperature, then garnish aesthetically with whipped cream (previously added with sugar and vanilla extract)
Refrigerate until cake is chilled or 24 hours for extra flavor
Remove from the refrigerator 20 minutes before gently unmolding
Serve in wedges
Garnish each serving with freshly cut banana slices and chopped candy
Enjoy !