4 very ripe large bananas, mashed
1/2 c. sour cream
2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 1/4 c. sugar
5 eggs
1 1/2 lbs. cream cheese

Blend bananas and sour cream until smooth. Set aside, for an hour or two, to develop flavor. preheat oven to 350 degrees. Mix crumbs and butter in bowl. Press moistened crumbs into bottom and a half inch up a 9 inch springform pan. Using food processor or electric mixer, beat sugar and three eggs until mixture has a light yellow color. Add cream cheese, blend until smooth. Add remaining eggs, one at a time, then add banana sour cream mixture. Blend extremely well. Put mixture in springform pan. Bake in oven for one hour and 15 minutes. Turn oven off, leave cake in oven for an hour, or until center no longer jiggles. Run knife around edges of warm pan, cool and top with whipped cream.