Banana Pudding Cheesecake

1 1/2 cups finely crushed vanilla wafers
1/2 cup chopped pecans 1/4 cup butter, melted
17 vanilla wafers 2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended.
Press mixture onto bottom of a greased and floured 9-inch springform pan.
Stand 17 vanilla wafers around edge of pan (rounded sides against pan),
pressing gently into crust to secure. Bake 10 minutes.
Cool completely on a wire rack (about 30 minutes).

Combine bananas and lemon juice in a small saucepan. Stir in brown sugar.
Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth.
Gradually add granulated sugar, beating until blended.
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Beat in vanilla. Gently stir banana mixture into cream cheese mixture.
Pour batter into prepared crust.

Bake at 350° for 45 to 55 minutes or until center is almost set.
Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen.
Sprinkle top of cheesecake with coarsely crushed wafers.
Cool completely on a wire rack (about 1 hour).
Cover and chill 8 hours.