Banana Cheesecake With Boozy Sour Cream Topping

Preheat oven to 350 degrees F.

For crust, in a medium bowl combine graham crackers, pecans, and first measure of sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13 x 9 x 2 inch baking pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, second measure of sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan.

Bake for 30 minutes or until center is set.

In a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly, bake for 5 minutes more. Sour cream layer may crack slightly.

Cool in pan on a wire rack. Cover and chill for 4-24 hours.

To serve, sprinkle with toasted coconut.