Darlita's Banana Chocolate Cheesecake

A decadent cheesecake that will tempt the tastebuds. What could be better than bananas and chocolate...this cheesecake!




1¾ C crushed Oreo's (chocolate Portion only) ¼ C sugar 1 /3 C butter, melted 4-8oz blocks of Philly Cream Cheese 1 C sugar 4 eggs ¾ C sour cream 1 teaspoon vanilla bean paste 1 teaspoon banana extract 2 bananas, chopped into ½" pieces 12 oz of good quality dark chocolate, coarsely chopped (60-70%60-70% cocoa). 6 oz heavy cream

Nutritional information

No nutrition information available


1. To prepare the crust, place approximately 3-4 C of Oreo's (cookie portion only) into Cuisinart Food Processor and process until finely ground). 2. Measure out the 1¾ C of cookie crumbs and mix with ¼ C sugar in a bowl. Add the melted butter and stir to combine. 3. Press firmly into the bottom of a 9" springform pan and bake at 350 degrees for 10 minutes. Remove from oven and allow to cool. 4. In the bowl of a stand mixer, cream the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and extracts and mix well. Fold in bananas and pour into the prepared pan. Bake at 350 for approx 1 hour or until the center is almost set. Allow to cool to room temp and they refrigerate. Once chilled, top with chocolate Ganache. To make the ganache, heat 6 oz of heavy cream just until its about to boil. Pour through a sieve over chocolate and allow to set for a few minutes then whisk to combine. Allow the ganache to thicken to frosting consistancy and spread over cold cheese cake. Serve chilled.