1 c. coarsely ground pecans
6 to 8 graham crackers, crushed
3 tbsp. unsalted butter
1 1/2 lbs. cream cheese, softened
3/4 c. sugar
3 eggs
3 c. coarsely ground (not pureed) bananas
1 1/2 tsp. vanilla

Combine the pecans and cracker crumbs. Work in the butter until the crumbs begin to stick together. Pat the mixture onto the bottom of a 10 inch springform pan.

This will just cover bottom (but a heavy crust isn't desired here). Set it in the refrigerator to chill.

Meanwhile, cream the sugar and cream cheese until the mixture is very light. Add the eggs, one at a time, and beat them well. Stir in the bananas and vanilla and stir the mixture well to blend.

Pour the batter into the prepared springform pan. Bake the cheesecake in a preheated 300 degree oven for one hour. Allow it to cool in the oven for an additional hour (don't open the oven door). Chill the cake before serving. It's very rich and should be served in thin slices.