Ingredients
20 vanilla sandwich cookies
1/4 cup butter (melted)
24 oz cream cheese (softened)
2/3 cup granulated sugar
2 tbsp cornstarch
3 eggs
2 ripe bananas (mashed)
1/2 cup heavy whipping cream
2 tsp vanilla extract
Preparation
Start by preheating the oven to 350F. Place the cookies in a blender or food processor. Pulse the cookies until crushed into fine crumbs. Then add the butter until it blends together.
Press the mixture into the bottom and sides of a 10-inch springform pan and refrigerate the crust while preparing the cheesecake batter. For easier cleanup, you can line the bottom of the pan with parchment paper.
In a large mixing bowl, use an electric mixer or hand mixer to beat the cream cheese on low speed until it is smooth.
Add the sugar and cornstarch until it’s well blended.
Then add the eggs, one at a time, making sure to fully incorporate the eggs before adding the next. Scrape the sides of the bowl as you mix.
Finally, mix in the mashed bananas, half a cup of heavy cream, and vanilla extract.
Remove the crust from the refrigerator and pour the cheesecake filling into the pan. Place the pan on a cookie sheet to catch any overflow since this will be very full. The cookie sheet is also easier to hold when putting the cheesecake in the oven and taking it out.
Be sure the oven is preheated. Bake cheesecake at 350F for 15 minutes. After 15 minutes reduce the oven to 200F. Continue to bake for another 75 minutes. You want a toothpick to come out clean about an inch from the edge of the cheesecake mixture. As soon as it comes out of the oven, use a butter knife or other thin utensil to loosen the edges from the sides of the pan. Let the cheesecake cool entirely on a wire rack before removing the rim of the pan. Then refrigerate the cheesecake for at least 6 hours or overnight.
When ready to serve, allow the cheesecake to stand at room temperature for 15 minutes. Serve garnished with sliced bananas and whipped cream on top of the cheesecake.