Banana Cheesecake

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1-1/4 teaspoons vanilla extract
TOPPING:
1 cup (8 ounces) sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

Combine the first five ingredients; stir in butter. Press onto the
bottom of a greased 9-in. springform pan; place on a baking sheet.
Bake at 350 degrees for 10 minutes or until lightly browned. Cool on
a wire rack.
Combine bananas and lemon juice; set aside. In a large bowl,
beat the cream cheese, sugar, cornstarch and salt until smooth. Add
eggs; beat on low speed just until combined. Stir in the sour cream,
vanilla and banana mixture. Pour into crust. Place pan on a baking
sheet.
Bake at 350 degrees for 50-60 minutes or until center is almost
set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla;
spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan; cool 1 hour longer. Refrigerate overnight. Remove sides
of pan; garnish with fruit.
Yield: 12-14 servings.
TASTE OF HOME