Tri-color & tri-flavor cheesecake

Ingredients

For Crust:

• 12 graham crackers ( crush them to crumbs in a mixer)
• 1/4th tsp cinnamon
• 1/4 cup sugar
• 2 tablespoons melted butter

For Filling:

• 3 (8 oz) packs of cream cheese
• 3 eggs
• 3/4 cup sour cream
• 3/4 cup and 2 tbsp sugar
• 1/3 cup sweetened condensed milk
• 2 tablespoon corn starch
• 1 tablespoon lemon juice
• 1/2 tablespoon banana essence
• 1 mashed banana (use over-ripe banana)
• 1/2 tablespoon orange essence
• 1 tablespoon orange zest or peel
• 1/2 tablespoon vanilla essence
• Food colors of your choice

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Preparation

• Preheat oven to 325 degrees F. Grease a spring-form pan 10 inches or an aluminum foil pan-1 use. I used the aluminum foil pan is easier to slide the cake made out of it by cutting the edges of pan.
• In a medium bowl, combine cracker crumbs, sugar, cinnamon and melted butter. Press the bottom of the mold using the back of a measuring cup or a flat spatula.
• Bake the crust in preheated oven for 15 minutes, then leave to cool on the counter.
  In the bowl of your electric mixer, combine the cream cheese with sugar until smooth using the paddle attachment on low speed.
• Stir in sour cream, condensed milk sweetend and mix until incorporated. Add the lemon zest and mix in.
  Add cornstarch right now and let it go well at low speed or you can mix by hand with a spatula. Do not overmix.
• Then incorporate the eggs one at a time, mixing just until incorporated. Stir after adding each egg, and then add the other.
• Now divide the dough into three equal portions.
  In the lower part, to take some of the dough, add the mashed banana to it and mix just until incorporated. Add the essence of banana and food color and mix well. Pour batter into prepared crust.
• Now take the second part add vanilla essence to it and mix well. Pour on top of the banana layer covering completely.
• Take the third and final part of the dough now. Add orange zest and essence to it and mix. Stir in the orange and pour the dough carefully on top covering from end to end.
• Put the mold in the center rack of the oven. Just below the rack to another pan (large) filled halfway with hot water. This creates the humidity in the oven for baking the cheesecake and prevents cracking.
• Bake the cheesecake for 45-55 minutes until it is almost finished - it can be difficult to judge, but you are looking to hold the cake together, but they still have plenty of wiggle to it in center. You do not want it to be completely taken at this stage.
• Reduce heat and let rest in the cooling oven for 2 hours. This allows the cake finish cooking and cool down gently enough so that it will not crack on top.
• After a few hours, remove cheesecake from oven and gently lift. Let him finish cooling on the counter, then resist the temptation and your stake in the refrigerator to cool for 5-6 hours minimum. The night is best.
  Serve at room temperature.