Instructions: Heat oven to 350 degrees F. In medium bowl, combine graham cracker crumbs and melted butter; mix well. Press in bottom and 1 inch up sides of ungreased 9 inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, one at a time, beating well after each addition. Add mashed bananas, 1 cup whipping cream, vanilla, banana extract (if desired), and salt; beat until smooth. Pour into crust lined pan. Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely.

Refrigerate several hours or overnight. Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. In small bowl, beat 1 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream onto cheesecake. Top with banana slices.

Store in refrigerator.

Yield: 16 servings. Tip: To help prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.

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