Banana Cream Cheesecake
by Ann Castle
20 vanilla cream sandwich cookies
1/4cup margarine (melted)
3 eight oz. pkgs. cream cheese (softened)
2/3cup sugar
2 tbsp. cornstarch
3 large eggs
3/4cup bananas (mashed)
1/2cup heavy whipping cream
2 tsp. vanilla< "" />
Preheat oven to 350 degrees.
Vanilla cookie crust:
Use a blender to finely grate cookies. Add melted margarine and blend using pulses until thoroughly combined.
Press mixture into the bottom of a 10"springform pan; refrigerate.
Banana cream cheese filling:
In a medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add sugar and cornstarch and continue beating.
Beat in one egg at a time. Add bananas, whipping cream, and vanilla, beating until smooth.
Pour mixture into prepared crust. Place pan on a cookie sheet and bake at 350° for 15 minutes. Reduce oven temperature to 200° and bake an additional 75 minutes or until center is almost set.
Allow to cool completely before removing rim of pan. Refrigerate cheesecake uncovered for at least 6 hours.
