Ingredients:

• 3/4 cup pecan halves
• 2 tablespoons light butter
• 1/4 cup packed light brown sugar
• 2 medium bananas, thinly sliced
• 2 teaspoons dark rum, optional
• 1 package (8 oz.) softened light cream cheese
• 1 cup sugar
• 1/2 cup light sour cream
• 1 large egg, beaten lightly
• 2 large egg whites, lightly beaten
• 1 medium banana
• 1/3 cup of your favourite preserves, melted

Direction:

Heat oven to 325F.  Place pecans on baking sheet; toast in oven
about 8 minutes.  Check frequently to avoid burning; set aside.
Leave oven on.

Melt 1 tablespoon of the butter in non-stick skillet over medium
heat.  Stir in brown sugar; cook, stirring frequently, until melted
about 6 minutes.  Add 2 sliced bananas; cook until bananas are
caramelized and soft enough to mash with back of spoon.  Remove
from heat; set aside.  Stir in rum, if using.

Combine cream cheeses and 3/4 cup of sugar in a large bowl of
electric mixer.  Beat until completely blended.  Add sour cream,
egg and egg whites; mix well.  Add caramelized banana mixture; beat
until incorporated.

Put remaining tablespoon of butter, remaining 1/4 cup sugar and
toasted pecans in food processor fitted with metal blade. Process
until finely ground; press on bottom of ungreased 8 inch springform
pan.  Pack down firmly using palm of hand.

Pour filling mixture over crust.  Place pan inside larger pan and
put on oven rack.  Add water to depth of 2 inches.  Bake until firm
to touch, about 1 1/2 hours.  Remove from oven; let sit on wire
rack 1 hour.  Refrigerate, covered at least 3 hours or overnight
before serving.

For topping:  Stir banana slices into melted preserves spoon over
chilled cheesecake.