Cheesecake Factory Banana Cream Cheesecake


20 vanilla sandwich 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 (about 2)
1/2 cup whipping cream
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

Place cookies in a blender; process with on/off pulse until finely
crushed. Add margarine; process with pulses until blended. Press
crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed
until creamy. Add sugar and cornstarch; beat until blended. Add eggs,
one at a time, beating well after each addition. Beat in bananas,
whipping cream and vanilla extract. Pour cream cheese mixture into
prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce
oven temperature to 200 degrees F (DO NOT forget to reduce
temperature - very important) and continue baking 75 minutes or until
center is almost set. Loosen edge of cheesecake; cool completely on
wire rack before removing rim of pan. Refrigerate cheesecake,
uncovered, 6 hours or overnight.

Allow cheesecake to stand at room temperature 15 minutes before
serving.