Preheat oven to 350.

In a bowl, combine all crust ingredients until thoroughly mixed and press into bottom of 8 inch cake pan.

Bake in a 350 degree oven for 8 mins, remove and let cool while you prepare the filling.

Beat cream cheese until smooth. Add sugar, salt and vanilla extract. Beat until combined. Add eggs one at a time until combined to not break the emulsion.

Using a rubber spatula, fold in the sour cream and mashed bananas until streaks disappear.

Bake for 20-25 min or until the middle is set. Cool to room temperature then chill for 4 hours.

Make homemade whipped cream or add store bought whipped to the top.

Pour heavy cream into a bowl or clean mixing bowl and beat with an electric mixer on medium speed until very frothy.

Slowly pour in the granulated sugar and vanilla and beat on medium high. The cream will gradually become thicker. Once the whipped cream has thickened you’re ready to pipe it.

Drop a 1M or 2D Piping tip inside of a piping bag or into the corner of a large ziplock bag. Using a pair of scissors mark a line under the teeth of the piping tip.

Push the piping tip out of the way and cut a straight line across creating a hole at the bottom of the bag. Push the piping tip through the hole. It should not fall out or have room to wiggle. If it does, when you add the whipped cream the pressure from piping will push the tip out.

Add Whipped cream to the piping bag. Holding the bag straight up and down squeeze the whipped cream with constant pressure making a small circle. This will create the rose pattern.

Create the roses at the top, bottom, left and right. Create a rose in between the previously completed roses. Break a chessman cookie in half and place in the roses.