Peanut Butter Chocolate Banana Cheesecake 

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Making the Crust: 1️⃣ Preheat the oven to 350°F (175°C).
2️⃣ Spray a 9-inch springform pan with baking spray.
3️⃣ In a bowl, whip the egg whites and cream of tartar until stiff peaks form.
4️⃣ In a separate bowl, mix the mashed banana, cocoa powder, sugar, salt, gluten-free flour, and the egg yolks.
5️⃣ Gently fold the whipped egg whites into the banana mixture until combined.
6️⃣ Pour the crust mixture into the prepared springform pan and bake for 15 minutes. Remove from the oven and set aside.
Making the Filling: 7️⃣ Reduce the oven temperature to 325°F (160°C).
8️⃣ In a mixing bowl, blend the cream cheese until smooth.
9️⃣ Add the sour cream, egg, egg yolks, peanut butter, sugar, and vanilla extract. Mix until smooth, being careful not to overmix.
🔟 Pour the filling into the springform pan over the crust. Bake for 55 minutes, until the center jiggles slightly.
1️⃣1️⃣ Remove from the oven and let it sit for 1 hour at room temperature.
1️⃣2️⃣ After cooling, refrigerate for 8 hours or overnight before serving.
Serve and Enjoy!
Slice the cheesecake and serve chilled. You can garnish it with whipped cream, chocolate shavings, or banana slices for an extra special touch!
Indulge in the rich combination of flavors in every slice of this delicious cheesecake! 🍰✨
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