No Bake Banana Rum Cheesecake

Steps

1. In a medium bowl, combine the crust ingredients. Press this mixture into the bottom of your springform pan (either a 9 inch or 4 individual 4½ inch pans), using a glass to press down firmly. Set aside

2. In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth.

3. Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9 inch springform pan.

4. Chill in the refrigerator for 4 hours or up to two days.

5. Add 4 tablespoons of butter to a large skillet and heat over medium heat. Once the butter is melted, stir in the brown sugar. Carefully pour in the rum and cook for 3 to 4 minutes while stirring.

6. Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.

7. Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan.

8. Spoon the banana topping over the cheesecake and serve.