Banana Cream Cheesecake
20 chocolate wafers, crushed to form crumbs
1/4 cup butter, melted
24 ounces cream cheese, softened
2/3 cup sugar
2 tbsps. cornstarch
3/4 cup mashed bananas
1/2 cup whipping cream
2 tsps. vanilla
shredded coconut, for topping (optional)
Add butter and wafer crumbs and blend until they are well combined.
Press mixture into the bottom of a 9 inch springform pan.
Refrigerate the crust while you make the filling.
Beat cream cheese until creamy.
Beat in sugar and cornstarch followed by eggs (one at a time).
Beat in bananas, whipping cream, and vanilla. Pour mixture into crust.
Place pan on cookie sheet and bake in 350 degree oven for 15 minutes.
Reduce oven temperature to 250 degrees and bake an additional 65 -70 minutes, or until center is almost set, adding coconut for last 15 minutes. Cool completely before removing rim of pan. Refrigerate, uncovered, at least 6 hours.