Cheesecake Factory Banana Cream Cheesecake


20 vanilla sandwich cookies
1/4 cup margarine, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla


Preheat oven to 350 degrees. 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. Pour cream cheese mixture into prepared
crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven
temperature to 200 degrees (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.