Banana Cream Cheesecake

In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream and vanilla extract, mixing until well combined.
Stir in the mashed bananas, flour, cinnamon, and nutmeg until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Bake the Cheesecake:

Pour the cheesecake batter over the prepared crust, spreading it evenly.
Bake for 75 minutes, or until the center is set.
Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
Crack the oven door and leave the cheesecake in the oven for another 30 minutes.
Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Prepare the Whipped Cream:

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Serve:

Top the cheesecake with sliced bananas and whipped cream before serving.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 6 hours (including cooling and chilling)
Servings: 12

Enjoy your Banana Cream Cheesecake!