3 cups vanilla wafer crumbs
1/2 cup firmly packed brown sugar
6 tables melted butter
2 (8 oz) softened cream cheese
1/2 cup sugar
1 medium banana, mashed
2 large eggs
1 1/2 tables banana liqueur (if you do not want to buy this, just use vanilla and decrease the amount to 1 tables)
1/2 cup sweetened flaked coconut
Sliced banana and toasted coconut (optional)
Preheat oven to 375. In a medium bowl, combine crumbs, brown sugar and melted butter. Press into bottom and half-way up sides of 2 (12-cup) mini cheesecake pans. Bake 6 minutes. cool completely. *(Instead of doing this, if you are in a hurry, you can purchase the vanilla wafer crusts by the grahm cracker crusts at the grocery store. This recipe would fill 2 of these crusts)
Reduce heat to 325 degrees. In a large bowl, beat cream cheesea and sugar with mixer at medium speed until creamy. Beat in mashed banana until combined. Add eggs, one at a time, beating well after each addition. Stir in liqueur and coconut. Spoon batter evenly into prepared crusts. Bake 20 minutes. *if using store bought crusts you will need to bake about 30 min. Cool completely. Refrigerate at least 2 hours before serving. To serve remove from pans. Garnish with sliced bananas and toasted cocount and whipping cream.
*If using the store bought 9 in crust, you do not need to bake before filling the crusts with the filling. Just increase your cooking time to 30 minutes. You will also not remove from pans after the 2 hours of refrigeration. Just cut and serve directly from these pans. It is only the cupcake size pans which you would remove them from before serving.
Chocolate Castles 