20 vanilla sandwich cookies
¼ cup margarine, melted
24 oz cream cheese, softened
2/3 cup granulated sugar
2 tbsp cornstarch
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tspn vanilla extract
Preheat oven to 350°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″ 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°F (DO NOT forget to reduce temperature – very important) and continue baking 75 minutes or until center is almost setbsp 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.