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BANANA RUM CHEESECAKE                  Servings:

4             eggs                     4   oz.   light rum
1 1/2 c.      sugar                    1 1/2 lb. softened cream cheese
1   lb.       bananas, mashed          2/3 c.    graham cracker crumbs
4   oz.       melted butter            4   oz.   cream cheese
2   tsp.      lemon juice              2/3 c.    sour cream

    Mix cracker crumbs and butter, press into bottom of 9 inch spring-form
pan.  Mix together 1 c. sugar, eggs, 1 1/2 lb. cream cheese, rum and
bananas for 3 minutes.  Pour mixture into pan and cook at 325F for 1 hour
until light brown on top.  Cool 20 minutes.  Mix 1/2 c. sugar, lemon juice,
4 oz. cream cheese, and sour cream.  Pour on top of cake, and place in
325F oven for 12 minutes.  Cool, garnish with 1 sliced banana.

Source: Ray J. Duey, Chef, Copperfield's Restaurant


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