Banana Cream Pie Cheesecake

To make this divine cheesecake I just followed the Lion House recipe for their cheesecake (minus the sour cream topping). Then I topped it with banana pudding mixed with whipping cream, bananas, more whipping cream, and a nilla wafer. Thanks Cheesecake Factory for the inspiration!

Ingredients

1 1/2 cups graham-cracker crumbs
3 tablespoons sugar
6 tablespoons butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
1 tablespoon lemon juice
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

In a medium bowl, thoroughly mix graham-cracker crumbs, 3 tablespoons sugar and butter. Press firmly into a 10-inch deep-dish pie pan or springform pan, lining the bottom and sides. Set aside.
To make filling, place cream cheese in a large mixer bowl and beat well. Add 1 cup sugar a little at a time. Add eggs one at a time. Add 3/4 teaspoon vanilla and 1 tablespoon lemon juice. Combine thoroughly. Pour filling into crust; fill to within 1/2 inch of top to allow room for topping. Bake 55 to 60 minutes at 300 degrees. While cheesecake is baking, prepare topping.

Directions

Topping: Place sour cream in small mixer bowl and whip; add 3 tablespoons sugar gradually. Add 1/2 teaspoon vanilla. Pour filling over top of cheesecake and return to oven; bake for an additional 10 minutes. Allow to cool. Refrigerate until ready to serve. Makes 10-12 servings.