This recipe makes 2 8-inch cheesecakes.

Crust:

1 cup rolled oats

1/3 cup almonds

1/3 cup cashews

1/3 cup walnuts

1/3 cup sunflower seeds

2 Tbsp. unsweetened dried coconut

2 Tbsp. vanilla flavoring (from RR store)

2 Tbsp. cinnamon

6 Tbsp. butter, divided

Preheat oven to 350°F.  Roast all ingredients, except butter, in a pan for about 15-20 minutes until golden and toasted.  Process the mixture in a blender or food processor until finely chopped.  Separate into two 8-inch pans.  Add 3 Tbsp. of melted butter to each pan and mix well.  Press into pan to form crust.

Increase oven heat to 375°F.

Filling:

3 8-oz. packages of cream cheese

1 baby jar of banana (or ½ cup of mashed fresh banana)

4 eggs

1 teaspoon vanilla flavoring (from RR store)

Soften cream cheese.  In an electric mixer, whip cream cheese with beaters until smooth and add eggs, banana and vanilla.  Beat well until smooth and creamy.  Pour cheese mixture on top of crust, dividing the cheese equally between both pans.  Bake for 20 minutes.

Topping:

1 pint sour cream

2 tsp. vanilla flavoring (from RR store)

Stir sour cream and vanilla together.  Spread over baked cheese filling, dividing the sour cream equally between both pans. Bake for another 10 minutes.

Cool. Put in refrigerator for at least 8 hours or even better overnight.