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Fresh Banana Cream Cheesecake
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Crust:
20 vanilla cream-filled, sandwich style cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract
Process cookies in a blender with pulses to finely chop.
Add margarine and process with pulses until thoroughly combined. Press mixture into the bottom of a 10" springform pan; refrigerate.
Beat cream cheese with electric mixer until creamy. Beat in sugar and cornstarch. Beat in eggs, one at a time. Beat in bananas, whipping cream, and vanilla. Pour mixture into prepared crust.
Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until the center is almost set. Allow to cool completely before removing rim of pan.
Refrigerate cheesecake, uncovered, at least 6 hours.
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