Graham cracker crumbs
Unsalted butter, melted
Salt
Light cream cheese at room temperature
Fat free sour cream
Ripe bananas
Sugar
Eggs
Almond extract
Multicolored sprinkles
Brown sugar
Slivered almonds
Almond flour
Preheat the oven to 170 °C (325 °F). Line a 20 cm (8″) springform pan with multiple layers of aluminium foil.
In a bowl, mix the Graham cracker crumbs with the butter and salt. Place at the bottom of the 20 cm (8″) pan. Press lightly to even up the crust.
In a blender, puree all the filling ingredients except the multicolored sprinkles until smooth.
Then, add the sprinkles to the preparation. Mix gently using a spatula (the sprinkles will melt quickly once added to the filling). Pour unto the crust.
Place the cake on a baking dish and pour boiling water halfway to the top of the springform pan. Bake in the oven about 1 hour.
Remove the cake from the water bath. Immediately run a knife around the edge of the pan.
Let cool at room temperature for an hour. Then, cover with a plastic wrap and refrigerate until ready to serve (6 hours minimum). Finally, remove from pan and serve.
Meanwhile, mix all the almond crumble ingredients in a small bowl.
Adjust the oven’s temperature to 180 °C (350 °F). Place on a baking sheet lined with a silicone mat or parchment paper and bake for 15 minutes. Add on top of the cheesecake.
