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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 871 (89%)|
|Amt Per Serving||% DV|
|Total Fat 96.8g||129 %|
|Saturated Fat 54.2g||271 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 361.2mg||111 %|
|Sodium 901.4mg||31 %|
|Potassium 409.5mg||11 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.2g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 975
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