1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
3 egg whites
1/4 teaspoon salt
6 tablespoons sugar
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch spring-form pan.
Bake at 350 degrees F for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute, or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer for 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla extract. Pour into prepared vanilla wafer crust. Spoon tablespoonsful of banana mixture evenly over top and swirl gently into cream cheese mixture.
Bake at 350 degrees F for 35 to 40 minutes or until center is almost set.
Drop spoonsful of Meringue gently and evenly over hot filling.
Bake at 400 degrees F for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in spring-form pan to loosen. Cool cheesecake completely on a wire rack.
Cover cheesecake loosely, and chill for 8 hours. Release and remove sides of pan.
Meringue: Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes).