![](https://cdn.statically.io/img/www.allrecipes.com/thmb/xkWSjzuHe3eqUebfbvoxJZcr6mk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6507122-2e3e65a7d00a478c8f81a73eeda37d70.jpg)
Ingredients
Crust:
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20 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
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¼ cup margarine
Filling:
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24 ounces cream cheese, softened
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⅔ cup white sugar
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2 tablespoons cornstarch
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3 large eggs
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¾ cup mashed bananas
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½ cup heavy whipping cream
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1 tablespoon vanilla extract
Whipped Cream:
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2 cups heavy whipping cream
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¼ cup white sugar, or to taste
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1 tablespoon vanilla extract
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Make the crust: Pulse cookies in a food processor until finely crushed. Add margarine and pulse until well blended. Press crumb mixture into the bottom of a 10-inch springform pan. Refrigerate until ready to use.
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Make the filling: Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Mix in sugar and cornstarch until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, cream, and vanilla until well combined. Pour filling into chilled crust and place the pan on a baking sheet.
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Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 200 degrees F (95 degrees C) and continue baking until the center is almost set, about 1 hour 15 minutes. Remove from the oven and set on a wire rack.
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Run the tip of a table knife around the edges of the pan and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
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When ready to serve, make the whipped cream: Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually mix in sugar and vanilla; continue to beat until soft peaks form.
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Spread whipped cream over chilled cheesecake.
Tips
If you don't have a food processor, you can crush the cookies by hand.
Nutrition Facts (per serving)
936 | Calories |
72g | Fat |
62g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 936 | |
% Daily Value * | |
Total Fat 72g | 93% |
Saturated Fat 39g | 193% |
Cholesterol 265mg | 88% |
Sodium 504mg | 22% |
Total Carbohydrate 62g | 22% |
Dietary Fiber 1g | 4% |
Total Sugars 26g | |
Protein 12g | 25% |
Vitamin C 2mg | 3% |
Calcium 140mg | 11% |
Iron 2mg | 13% |
Potassium 300mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.