This cheesecake is touch and go. As we noted in our article “Cheesecake Tips” you cannot open and close the door during the baking process as it lowers the temperature and the oven has to spend time to reheat and this affects the cake or actually the cooking and setting of the eggs. So make sure the cake has baked at least 45 minutes before removing from the oven to add the blueberry sour cream topping. If the water-bath container you are using has handles, remove gently from oven place on stove top and quickly top with the sour cream mixture and return to oven.
Preheat the oven to 325 degrees
Mix together the processed oats and nuts. Stir in brown sugar and butter until well combined. Press firmly into the bottom of a 9-inch spring form pan prepared with parchment paper. Bake for 8 to 10 minutes or until golden brown. Cool.
In a food processor cream the sugar and cream cheese. Add the mashed bananas, yogurt, and lemon juice until well blended. Add eggs one at a time, beating after each addition. Do not over mix. Pour into the prepared crust. Bake for 45 minutes. While the cake is baking, prepare blueberry sour cream topping.
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