Ingredients:
Crust:
1-1/2 cups gingersnap crumbs
1/4 cup butter, melted

1-8 oz. pkg. cream cheese, softened
2 tbl. sugar
2 egg yolks
1/2 cup mashed ripe banana
2/3 cup sweetened condensed milk
1 tsp. vanilla
1 tbl. flour
1/8 tsp. salt
1/8 tsp. ginger
1/8 tsp. cinnamon
2 stiff-beaten egg whites
1 recipe sour cream topper


Directions:
Combine gingersnap crumbs and butter. Press firmly into buttered 9 inch pie plate.

In a large mixing bowl cream together cream cheese and sugar. Add egg yolks; beat well.
Blend in banana, then milk and vanilla. Stir together flour, salt, and spices; stir into cream cheese mixture. Fold in beaten egg whites. Turn into crust. Bake at 350 degrees for 25 minutes or till knife inserted just off center comes out clean.

Meanwhile, make Sour Cream Topper: Combine 1/2 cup sour cream, 1 tbl. sugar, and 1/2 tsp. vanilla; spread over hot cheesecake. Chill and top with banana slices, if desired.