Banana Caramel Cheesecake

Crust:
1 ½ cups flour
¼ cup plus 2 Tbsp. sugar
¾ cup butter
1 ½ egg yolk

Filling:
2 blocks cream cheese (8 oz. each)
½ cup sugar
1 ½ cup mashed banana (about 3 medium)
3 large eggs
2 tsp. vanilla
1 ½ tsp. rum flavoring

Caramel Sauce:
½ cup cream
½ cup brown sugar, packed
½ cup butter

2 cups cream, whipped
1 medium banana, sliced

Crust: Mix flour, butter, sugar and yolk. Press in bottom and 1 inch up side of 9-inch springform pan.

Filling: Beat cream cheese and sugar until smooth. Add next 4 ingredients. Beat well. Pour over crust. Spread evenly. Bake in 350ºF oven for about 45 minutes until center is almost set. Run knife around inside edge of pan to allow cheesecake to settle evenly. Let stand in pan on wire rack until cooled completely. Chill for at least 6 hours or overnight.

Caramel Sauce: Combine the 3 ingredients in medium saucepan. Heat and stir on low until butter is melted. Simmer, uncovered, for 1 minute. Makes about 1 cup sauce. Keep warm.

Garnish individual servings with dollop of whipped cream and banana slices. Drizzle warm sauce over each. Cut into 12 wedges.