THE CHEESECAKE FACTORY
20 vanilla sandwich cookies
1/4 cup ( ½ stick ) margarine, melted
Three 8-ounces packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3/4 cup mashed bananas (about 2)
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup whipped cream
2 ripe bananas, sliced
To make the crust, place a cookies in a blender, pulse until finely crushed.
Add the margarine, process with pulse until combined. Press the mixture onto the bottom of a 10-inch springform pan; refrigerate.
Preheat the oven to 350F.
To make the filling, beat the cream cheese in a large bowl with an electric mixer at medium speed until creamy. Add the sugar and cornstarch; beat until blended. Add the eggs, one at a time, and continue beating. Mix in the bananas, heavy cream, and vanilla until incorporated.
Pour the cream cheese mixture into the chilled crust.
Place the pan on a cookie sheet and bake for 15 minutes. Reduce the oven temperature to 200F and continue baking for 1 hour and 15 minutes or until the center is almost set.
Loosen the edges of the cheesecake; let cool completely on a wire rack before removing the rim of the pan. Refrigerate, uncovered, for 6 hours. Allow the cheesecake to stand at the room temperature for 15 minutes before serving.
Top with dollops of whipped cream and the sliced bananas.