Thanks for the delicious-sounding banana fudge cheesecake
recipe. I've been playing with regular and chocolate cheese-
cakes for a while, and having a lot of fun with them. I like them
because it's hard to really ruin one, but at the same time it
takes some careful attention to details to turn one out that is
really good.

Like everything, people have their own preferences in cheese-
cakes. I've been working with the New York cheesecake
recipe inside the Philadelphia cream cheese box and on my
third attempt I finally produced one I was really happy with.
It was light but still had a little crumb to it. I think the
difference
was making sure all the items were room temperature, beating
it for a very long time (hand mixer time, not go-see-a-movie-time
like you might get with an auto mixer), and then refusing to
overbake it (no cracks, although I'm not saying that cracks
mean overbaking). And I vetoed the cherry topping for a much
sweeter strawberry pie filling. It was a big crowd-pleaser at
work. I took in a chocolate cake the same day and they both
lasted about 15 minutes.

Back to your recipe, I'm surprised that it will keep so long in
the frig. I would have expected the bananas to produce a
browning effect after 24 hours.

Thanks again for the recipe!

Michael