Fresh Banana Cheese Cake

Today I put together this banana cheesecake
that came out nice banana cream good tasting.
The top of this cake gets brown from the flour
in the cream cheese batter but don't get alarmed,
while the bottom crust has a deep toffee flavor.
I left the bananas in chunks which was a good
thing to bite into them when you eat it.
Yummy served with a berry sauce or ice cream.

Ingredients:
For the crumb crust:
1 cup ginger snaps, crushed
8 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/4 cup flour
1 tablespoon milk

Ingredients:
For the cheesecake:
2 packages cream cheese,softened
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons flour
2 bananas, peeled and sliced
cinnamon sugar for topping

Directions:
Prepare a 10" spring form pan by
Preheat oven to 425 degrees F.
greasing and dusting it with flour.
In a mixing bowl combine the crushed
ginger snaps, butter, brown sugar and flour.
Press crumb mixture on bottom only of pan.
In a mixing bowl cream together the butter,
sugar and vanilla extract for two minutes.
Add in eggs one at a time until smooth.
Mix in the flour and the banana slices and
pour into spring form pan,smoothing out even.
Bake for 90 minutes or until just done.
Remove to cool before slicing and serving.