Cheesecake with banana in a slow cooker

You need to purchase shortbread cookies, it is desirable that they do not have strong flavors that will suppress the aroma of the finished product. Break the cookies into pieces with your hands and chop them in a food processor using a knife attachment. You can also grind the cookies in a blender or meat grinder. For the most stubborn - the cookies can be folded into a tight bag so that the crumbs do not scatter on the table and floor, and rolled with a heavy rolling pin. What is needed is the consistency of small crumbs.

Melt the butter in the microwave or in a water bath. Add the slightly cooled butter to the cookie crumbs.

Grease the multicooker bowl with butter. Put sand crumbs on the bottom and tamp it tightly, forming sides. To do this, you can use an iron mashed potato crush or a glass with a wide bottom. It is convenient to make the sides using the back of a tablespoon. Remove the prepared cheesecake base directly in the bowl into the refrigerator, it should freeze there thanks to the butter in the composition.

Put the curd in a blender bowl or deep container. Add eggs, sour cream, sugar. Beat the food until smooth.

Peel the bananas, cut into slices and add to a homogeneous curd mass.

Remove the multicooker bowl with a sand base from the refrigerator. Pour the banana filling into it.

Place the bowl back in the multicooker. Close the lid and set the Baking program. Set a timer for 60 minutes. When the program finishes its work, let the finished baked goods stand for another 15 minutes. on heating mode, and then turn off the multicooker and let the product stand for about 50 minutes more. This is necessary so that the cheesecake has time to stand and keeps its shape well, as well as so that you can easily remove it from the bowl. Gently turn the multicooker bowl upside down, holding the cheesecake inside with your hand. Transfer the pastries to a flat dish, cut with a knife heated in boiling water and serve.