Banana-split Cheesecake and other random thoughts

Ooh baby, come to Mama!!! Ha ha, I am rather mad at times. That does look rather good if I say so myself. This is a treat for visitors. It is quite scrumptious and rich and divine. It won't replace vanilla cheesecake in ongoing affections, but I think the taste is one your lucky guests will fantasize about after. There is NOTHING healthy about this, but hey, lets celebrate spring in style. I WANT to know if you made this and how it went down. For the record, I don't even like banana's or banana flavored foods and even I liked this taste. It is not very sweet.
Other random thoughts before I get to the recipe. I also baked a Battenburg cake for some guests...same day! It is all pink and pretty.
I have been on a wheat and dairy free month to try and shake the "lurgy" that won't go. Well, wheat for me means any refined form. So, the dairy is easy to stop, but oh my, sometimes I just want to bite into bread. So I finally dusted off the sprouted wheat bread recipe. Incredibly dense and heavy and gets baked for 21/2 hours. That hit the spot and 1 tiny slice fills the gaps and satisfies the craving without any of the guilt if having eaten refined or processed products. I won't post the recipe, but it is available if you ask:)The 'lurgy' is still lurking, but I live in hope.

                                           Banana-split Cheesecake
Makes 1x 22cm cake

Crust:
1 packet chocolate digestives and 6 cream crackers (This works WELL!) - turned into crumbs
2T soft butter

Filling:
1 litre cream cheese
250ml sour cream
200g sugar
375ml mashed banana -I mashed 4
45ml flour
10ml vanilla
2 large eggs
1 egg yolk
30ml cornflour

Topping:
1/2 cup chocolate sauce
1/2 cup fruit sauce/coulis

Preheat oven to 160C. Should you have a larger pan, use it. This is a LARGE mix. I prefer to use as little butter as possible when making the crumb crust, otherwise it goes oily when baked. I also use the crumbs up the side, but you can just do the base and grease you dish on the sides.
Press crumbs into base and sides of 22cm spring form pan.
Beat the cheese and sour cream till smooth. Add sugar, banana, flour and vanilla, beat till well combined. Add the eggs one at a time, beat well. Beat in the cornflour. Pour into crust - it will completely fill the tin, but that is fine! I always put the tin on a baking sheet with some kitchen towel underneath, just in case the butter runs! Bake for 20 minutes, reduce heat to 140C for 20 minutes, reduce heat to 120C for 30minutes. The cake should still have a slight wobble but be set. If it looks very wobbly, just turn oven off and ignore it for the next hour! I found the time sufficient. Remove, carefully loosen top edges with a thin knife; cool, refrigerate overnight.
Top with a thin layer of choc sauce (so the fruit sticks!). Chop a selection of fruit and pile it on top, drizzle a little choc and fruit sauce over and serve to admiring glances!!