Banana-Orange Cheesecakes with Granola Crust for Two

On a recent trip to a Christmas Tree Shop, I picked up a few four-inch Springform pans, so I naturally had to make cheesecake. I also recently received some samples of Golden Girl Granola to try and review, so I decided to use their Chocolate Decadence granola for the crust. Because there is chocolate in the granola, I was torn between a chocolate/peanut butter cheesecake or, because I had bananas and an orange on hand, a banana/orange version. I opted for the banana this time around since I also had strawberries, and banana with strawberry and orange is a killer combination. CRUST: 3/4 c Golden Girl Chocolate Decadence Granola 1 T brown sugar Zest from 1 orange (reserve a little for garnish) 1 T melted butter FILLING:  (All at room temp) 8 oz cream cheese 3 T heavy cream 1 T orange juice 2 egg yolks 1/4 c sugar 1 small banana, mashed TOPPING: 2 T sour cream or yogurt 1 t sugar 1/2 t orange juice GARNISH: Fresh strwaberries Reserved orange zest Preheat oven to 325. In a food processor or mini bullet blender, pulse together the crust ingredients to break down the chunks of chocolate and some of the oats. Press crust into bottom and slightly up sides of pans, bake for 7-8" to set; set aside. Beat cream cheese until smooth and creamy, then add heavy cream and orange juice. Add the yolks, one at a time until incorporated, then slowly add the sugar. Add the mashed banana, and let mixer run for a good 5" or so. Distribute filling equally between pans and bake for approximately 45" until just slightly jiggly in center. Stir together topping ingredients and smooth over tops of cheesecakes, returning to the oven for 2" to set. Let cool completely, then chill for at least an hour before serving. Garnish with strawberry slices and reserved orange zest.