2 c. graham cracker crumbs
1/2 c. butter melted

FILLING:

8 oz. cream cheese, softened
1/2 c. sugar
2 tsp. ground ginger
4 med. bananas
1 tsp. lemon juice
1 tbsp. unflavored gelatin
3 tbsp. cold water
1/2 pt. whipping cream
Slices of banana sprinkled with lemon juice, to decorate

1. Mix the graham cracker crumbs with the melted butter. Press evenly over the base and side of an 8 inch round pan, to within 1 inch of the rum.

2. Beat the cream cheese, sugar and ginger together until smoothly blended. Mash the bananas with lemon juice. Stir into the cream cheese and ginger mixture. Mix well.

3. Sprinkle gelatin over cold water in the top of a double boiler. Soften for 5 minutes until spongy. Place over simmering water, stir occasionally, until gelatin has dissolved. Beat gelatin into banana mixture.

4. Whip half the cream until standing in soft peaks, then fold into the banana mixture. Pour the banana mix over crust. Cover with plastic wrap and refrigerate for at least 3 hours, or until set.

5. Loosen edge of cheesecake and remove side of pan. Transfer to serving plate. Whip remaining cream until standing in soft peaks, then spread over top of cake. Mark a criss-cross pattern in whipped cream with fork and arrange a ring of banana slices around top edge.