2 c. chocolate cookie crumbs
2 tbsp. melted butter

Combine cookie crumbs and butter. Press in bottom and up part of sides of a 9 inch springform pan. Bake in 350 degree oven for 10 minutes. Cool.

FILLING:

6 sqs. (10 oz. each) semi-sweet chocolate
4 extra-ripe med. bananas
3 tsp. unflavored gelatin
2 tbsp. instant coffee
3 eggs, separated
2 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
1 tsp. vanilla
1/4 tsp. ground cinnamon

Melt chocolate. Puree bananas in blender (2 cups). Sprinkle gelatin over 1/4 cup water in saucepan. Heat over low until dissolved. Stir in coffee. Whisk in egg yolks, then melted chocolate. Separately beat together cream cheese, 1 cup sugar, vanilla and cinnamon. Beat in chocolate mixture and bananas.

Beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form, but not dry.

Fold into banana mixture. Turn into prepared crust. Refrigerate overnight. Spread with topping.

TOPPING:

1 sq. (1 oz.) semi-sweet chocolate
1 ripe sm. banana

Melt chocolate. Puree in blender, 1 banana and stir into chocolate. Spread over chilled filling.