Press into a 9" springform pan with parchment paper on the bottom. Refrigerate.1/3 c water
Sprinkle water in a small bowl with gelatin - set aside for 5 min.1 c mashed banana
Warm over medium heat for 5-8 min. Cool to warm, then add softened gelatin.1 c whipping cream
Beat whipping cream until thick but not stiff. In a separate bowl beat cream cheese, then add egg yolks one at a time. Beat in sugar. Add cream cheese mixture gradually to the banana mixture, then fold in whipped cream. Pour into shell and refrigerate 2 hours.
Combine flour and 1/3 c brown sugar. Cut in butter until crumbly, then add walnuts. Press into greased 9" springform pan. Bake at350ºF for 10-12 min or until light gold.
Meanwhile, beat cheese and remaining brown sugar on medium speed until smooth, about 2 min. Add maple syrup and blend until combined. Add eggs, beating on low speed after each addition. Pour into baked crust. Bake for 45-50 min until just set. Remove from oven and let cool 1 hour. Refrigerate until chilled. To serve, drizzle with warm maple syrup. 12 servings
Line 6 large (8 oz) cups of a muffin tin with plastic wrap; set aside. Combine sugar and crackers in the bowl of a food processor and pulse until very finely chopped. Transfer to a small blow and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing the filling.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche and XXX sugar until combined. In another bowl, beat the heavy cream just until stiff peaks form; fold into cream cheese mixture. Spoon into crusts and freeze until firm, about 30 min.
Meanwhile, heat pomegranate jelly in a small saucepan over low heat, stirring until melted and smooth. Remove from heat; let stand until cool but pourable. When ready to serve, remove muffin tin from freezer. Lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly and sprinkle with pomegranate seeds.
Crust: mix flour, brown sugar, oats and rind; cut in butter until mixture is crumbly. Press into 9" springform pan. Bake at 350ºF for 30 min. Cool 10 min. Crush warm mixture into small chunks using a fork. Reserve 1 c for topping and press remaining mixture onto the bottom and up sides of the pan.
Filling: beat cheese and sugar until very smooth. Beat in eggs one at a time just until blended. Pour over crumb crust. Place fruit on top of filling and sprinkle with reserved crumb mixture. Bake 60-70 min or until centre is just set. Remove from oven and run knife around side of pan to loosen. Cool on wire rack at room temperature. Chill overnight.
Stir together flour, 3 tbsp sugar, baking powder and a bit of salt; cut in butter until mixture resembles crumbs. Add water, a little at a time, until all is moistened. Form into a ball. On a lightly floured surface, rol dough to fit 9" pie pan. Fit into pan; trim 1/2" beyond the edge of the pan. Flute. Beat cream cheese, the 1/4 c sugar and cinnamon. Gradually add honey, beating until smooth. Add eggs and beat just until blended. Pour into prepared pastry. Bake at 350 F for 70 minutes or until set.