Ingredinets:

1/2 cup whipping cream 

2 tbsp cornstarch 

2 tspn vanilla extract

2/3 cup granulated suga

1/4 cup margarine, melted r 

3 eggs 

3/4 cup mashed bananas (about 2) 

20 vanilla sandwich cookies 

24 oz cream cheese, softened 

Method:

Ready for Preheat oven to 350°F. then 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 

Note:(DO NOT forget to reduce temperature very important) 

To 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.