Banana Peanut Butter Cheesecake aka "The Elvis"

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons white sugar
• 3 tablespoons butter , melted
• 1 teaspoon banana extract , divided
• 1 cup peanut butter chips
• 0.25 cups half-and-half
• 3 packages cream cheese , 8 ounce
• 0.5 cups white sugar
• 3 eggs , at room temperature
• 2 large ripe bananas , mashed
• 1 tablespoon lemon juice
• 0.5 teaspoons vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.

2. 2

   Combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and ¾ teaspoon banana extract in a bowl until mixture holds together; press into the bottom of the prepared cake pan, using a second 8-inch cake pan to press crust firmly into pan.

3. 3

   Bake in the preheated oven until crust is lightly browned, about 8 minutes; set aside to cool.

4. 4

   Pour about 1 inch water into the bottom of a double boiler; bring to a boil. Place peanut butter chips and half-and-half in the top of the double boiler; set over bottom of the boiler (boiling water shouldn't touch top boiler). Stir until chips are melted and mixture is smooth; set aside to cool.

5. 5

   Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth. Increase speed to medium; beat in ½ cup sugar. Beat in eggs, one at a time, beating well after each addition until fully incorporated. Beat in bananas, lemon juice, remaining ½ teaspoon banana extract, and vanilla extract, stopping occasionally to scrape the sides of the bowl. Beat in peanut butter chip mixture until smooth and even; pour into crust.

6. 6

   Place cheesecake in a large baking pan; add enough hot water to come most of the way up the sides of the cheesecake pan.

7. 7

   Bake in the preheated oven until filling is set, about 1 hour. Turn oven off, open door, and let cheesecake cool slowly in the oven for 1 hour.

8. 8

   Run a knife around edges of cheesecake; flip the pan onto a wire rack. Place a dish towel on the bottom of the pan; rub dish towel with a hot water-filled tea kettle to gently heat the bottom of the cheesecake. Slowly remove pan. Place a serving platter on top; flip cake onto platter, using the wire rack. Refrigerate cheesecake for 8 hours.