Banana Pudding Cheesecake
3 cups vanilla wafer crumbs
1/4 cup blanched hazelnuts
1/2 cup sugar
1/2 cup melted butter
4 ounces bittersweet chocolate, chopped
4 ounces heavy cream
2 cups sour cream
2 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
2 egg yolks
2 teaspoons vanilla extract
1/4 cup banana liqueur
1 tablespoon creme de cacao liqueur
1/4 teaspoon salt
2 cups (about 4) pureed bananas with 2 tbs. lemon juice
Crust: Combine crumbs, hazelnuts and sugar in a food processor. Process until nuts are crumbed. Stir in melted butter. Press mixture into a 9-inch springform pan covering the bottom and side of the pan. Brown in a 350º oven for 5 minutes.
Ganache: Bring cream to a simmer pour over chocolate and stir until melted together. Pour ganache into bottom of browned crust. Spread evenly. Place in refrigerator until set.
Filling: Combine sour cream, cream cheese, and sugar in mixer. Cream until smooth. Add eggs and yolks one at a time. Add vanilla and liqueurs. Add 1-1/2 cups banana puree mixture. Pour filling mixture into chilled crust. Put dollops of banana puree on top of filling and then swirl with a wooden skewer or a thin knife. Wrap the bottom of the springform pan in aluminum foil so that water cannot leak in.
Bake at 350ºF in a hot water bath for 1 hour. Turn off oven and let sit for 1 hour. Remove from oven, cool to room temperature then refrigerate for at least 3 hours.