In a large bowl, beat cream cheese with electric mixer until smooth.
Beat in 1/2 cup melted butter until creamy.
Using low speed, gradually beat in sugar, followed by banana, vanilla, caramel and flour.
Beat in eggs, one at a time, until just blended.
Pour filling on top of crust in springform pan.
Place springform pan in large roasting pan and add water to bottom of roasting pan until 1 inch
deep. Add more water halfway through baking time as it steams off.
Bake 1 hour 20-25 minutes or until edge is set at least 2 inches from pan but center of
cheesecake still jiggles slightly.
Cool in pan 20 minutes, then release, but do not yet remove springform.
Remove springform about 1 hour later, then place cheesecake in fridge.
When thoroughly cooled, slice and serve.
Beat in 1/2 cup melted butter until creamy.
Using low speed, gradually beat in sugar, followed by banana, vanilla, caramel and flour.
Beat in eggs, one at a time, until just blended.
Pour filling on top of crust in springform pan.
Place springform pan in large roasting pan and add water to bottom of roasting pan until 1 inch
deep. Add more water halfway through baking time as it steams off.
Bake 1 hour 20-25 minutes or until edge is set at least 2 inches from pan but center of
cheesecake still jiggles slightly.
Cool in pan 20 minutes, then release, but do not yet remove springform.
Remove springform about 1 hour later, then place cheesecake in fridge.
When thoroughly cooled, slice and serve.
