Banana Cream Cheesecake

For the crust:
Preheat oven to 350 F. Brush butter on the bottom and sides of a 9″ spring form pan.

In a medium sized bowl using a mixer, thoroughly mix the dry ingredients (almond meal through sugar). Pour in the melted butter and stir until combined. Pour into the pan and press lightly, making sure you cover the bottom and slightly up the sides. Bake for 10-12 minutes. Remove it from the oven and let it cool. Lower oven temp to 275 F.

For the filling:
In a large bowl using a mixer, beat room temperature cream cheese until creamy. Beat in sugar and cornstarch. Mix well. Mix the lightly beaten eggs into the cream cheese mix. Don’t beat too hard. Mix in mashed bananas, sour cream and vanilla on medium speed (no higher).

Pour into cooled crust. Bake at 275 F for one hour. Then turn off the oven and let it sit with the oven door closed for another hour. Do not open the oven door.

After an hour, open the door and remove the cheesecake. Place on a wire rack. After 15 minutes, run a thin knife around the edge of the cheesecake. Cool completely at room temperature and then refrigerate for at least 4 hours.