|Copycat Cheesecake Factory Banana Cream Cheesecake|
20 vanilla sandwich cookies
3 packages (8 ounces each) cream cheese, softened
3/4 cup mashed bananas, about 2
1/4 cup margarine, melted
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons vanilla
1/2 cup whipping cream
Step 1: Preheat oven to 350 degrees.
Step 2: Put cookies in a blender or food processor; pulse until finely crushed.
Step 3: Add margarine; process with pulses until blended.
Step 4: Press crumb mixture onto bottom of 10-inch spring-form pan; refrigerate.
Step 5: In a large bowl beat cream cheese with electric mixer at medium speed until creamy.
Step 6: Add sugar and cornstarch; beat until blended. Step 7: Add eggs, one at a time, beating well after each addition.
Step 8: Beat into mixture bananas, whipping cream, and vanilla.
Step 8: Pour cream cheese mixture into prepared crust.
Step 9: Place pan on cookie sheet and bake 15 minutes.
Step 10: Reduce temperature to 200 degrees and continue baking 75 minutes or until center is almost set.
Step 11: Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.
Step 12: Refrigerate uncovered cheesecake for 6 hours or overnight.
Step 13: Let cheesecake to stand at room temperature about 15 minutes before serving.
Garnish the cheesecake with fresh banana slices!