2 lbs. Cream Cheese
1 c. Granulated Sugar
3 Eggs
1 medium Banana
1 oz. Davinci's Banana Syrup
Crunch Mix (see below)
2 oz. Whipping Cream
10 oz. Noel White Chocolate
1 1/2 c. crushed Chocolate Cookies (sandwich-style)
Heat oven to 275. Beat 1 lb. cream cheese and 1/2 c. sugar at Med speed, gradually add remaining cream cheese and sugar. Add eggs one at a time, mix thoroughly. Mash banana and add to batter with syrup. Melt chocolate, add to batter, let mix for 3 minutes. Add Crunch, mix well at low speed. Pour in whipping cream, blend another 30 seconds.
Cover bottom & sides of a springform pan with parchment or tef-bake liner. Fill bottom of pan with crushed cookies, press into place. Slowly add batter until 1 1/2 in. from top of pan. Fill a sheet pan with water, then place springform pan into it. Bake for 2hrs, 10 min. Allow to cool then refrigerate for 8 hrs. When ready, remove springform sides, place a plate on open end of pan, invert. Remove bottom. Place another plate on exposed crust, invert again. Remove plate from top, decorate and serve.
Crunch Mix for Cheesecake
4 oz. Noel Milk Chocolate
3 tbsp. Butterfinger pieces
Melt milk chocolate. Add butterfinger pieces. Spread onto parchment paper, let cool in refrigerator. When cool, crush into small pieces (not fine) add to cheesecake.
