Prep Time: 15 minutes
Yield: 8 to ten servings
Total Time: 55 minutes
Ingredients:
Crust:
one cup chocolate cookie crumbs
1/4 cup butter, melted
.
Cheesecake Filling:
one medium ripe banana
one teaspoon lemon juice
16 ounces (two giant blocks) cream cheese, at room temperature
1/2 cup granulated white sugar
one teaspoon vanilla extract
two giant eggs
1/4 cup chopped walnuts, divided use
1/3 cup semi-sweet chocolate chips
one Tablespoon butter
Preparation:
For the Crust:
Merge chocolate cookie crumbs & butter. Press in to the bottom of a 9-inch pie plate. Bake for ten minutes.
Preheat oven to 350 F.
For the Filling:
Mash the banana with the lemon juice. (This won't only add a small bit of tang, but also keep the banana from darkening.) Set aside.
In a giant bowl, beat cream cheese, sugar, mashed bananas, & vanilla until smooth & creamy, about three minutes on medium speed. Beat in eggs, after the other, until well-mixed after each addition. Fold in half of the walnuts.
Melt chocolate chips & butter in the microwave & whisk until combined. Pour in to a ziptop bag, squeeze out the air, & seal. Snip a small corner from the bag & use it as a pastry bag to drizzle chocolate on the cheesecake.
Pour in to the pre-baked crust. Sprinkle with remaining walnuts. Return to the oven & bake 30 to 40 minutes, until set but middle is still slightly jiggly. Let chilled.
Refrigerate at least two hours before serving.
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