1-First, preheat your oven to 325°F (163°C) and prepare the crust. Mix 200 grams of vanilla wafer crumbs with 115 grams of melted salted butter and 25 grams of sugar. Press this mixture into a greased 9-inch springform pan and bake for 10 minutes. This step creates a sweet, sturdy base that’s key to the whole recipe.

2-Next, for the cheesecake filling, beat 680 grams of cream cheese until smooth, then add 200 grams of sugar, 15 grams of all-purpose flour, 240 grams of sour cream, 2 teaspoons of banana extract, and 1 cup (about 225 grams) of pureed bananas. Add 3 large eggs one at a time, mixing gently after each. Pour this over the baked crust and place the pan in a water bath. Bake at 300°F (149°C) for 1 hour 30 minutes, then let it cool in the oven with the door closed for 30 minutes, and cracked open for another 30 minutes.

3-Now, for the banana bavarian cream topping, start by blooming 10 grams of gelatin in 120 milliliters of milk. In another bowl, whisk 4 egg yolks and temper them with a hot mixture of 120 milliliters heavy cream, 100 grams sugar, 1 teaspoon vanilla extract, and 1 teaspoon banana extract, heated to about 160°F (71°C). Combine this with the gelatin, cool in an ice bath, and fold in 240 milliliters of heavy cream whipped with 25 grams powdered sugar to stiff peaks. Spread over the cooled cheesecake and refrigerate for 5-6 hours.

4-Final Touches: For the finishing topping, whip 240 milliliters of heavy whipping cream with 40 grams powdered sugar and 1 teaspoon vanilla extract to stiff peaks, then pipe it around the edges and garnish with fresh sliced bananas. The total preparation time is about 30 minutes, with a cook time of 1 hour 40 minutes, yielding 12 to 14 servings. Remember, this cheesecake stores best in the fridge and tastes best within 3 to 4 days.