Recipes

FOR THE 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 350 degree oven for 5 minutes.

FOR THE 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.

FOR THE 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 fill and then swirl with a wooden skewer or a thin knife. Wrap the bottom of the sprinform pan in aluminum foil so that water cannot leak inches.

Bake at 350°F degrees 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.

Serves 12