Preparation

• Position a rack in the center of the oven and heat the oven to 375°F.

  在一个中等大小的碗中，将香草晶圆面包屑和3汤匙搅拌在一起。砂糖。混合融化的黄油，直到面包屑均匀湿润并稍微块团。将混合物转移到9英寸的弹簧锅中，然后将其均匀地按在锅的侧面，并在锅的侧面约2英寸（要按住塑料包裹或平底尺寸杯）。烘烤直到面包壳变香，略微变暗，9至12分钟。让锅在架子上冷却。将烤箱温度降低至300°F。

  In a stand mixer fitted with the paddle attachment, beat the cream cheese, banana purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

  Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

  Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

  In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.

  Garnish with chopped nuts and whipped cream and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

要冻结，将未镀料的冷却蛋糕放在冰箱中的有框烤盘上，被发现，直到顶部冷又坚固。然后将其包裹在两层塑料和一层箔纸中。在冰箱中融化过夜。