Banana-Split Cheesecake - cooking recipe

Ingredients

CRUST
1 cup Oreo cookie crumbs
2 tablespoons sugar
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, melted
cooking spray
FILLING
3 (8 ounce) blocks fat free cream cheese, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) carton low-fat sour cream
1 1/2 cups sugar
1 1/2 cups mashed ripe bananas
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
TOPPINGS
1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry ice cream topping
1/3 cup chocolate syrup
1/4 cup chopped pecans, toasted
16 maraschino cherries, drained

Preparation

Preheat oven to 325\u00b0F.
To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist.
Press into bottom of a 9\" springform pan coated with cooking spray.
To prepare filling, beat cheese and sour cram at high speed of a mixer until smooth.
Add 1-1/ cups sugar, bananas,flour, and vamilla; beat well.
Add eggs, 1 at a time; beat well after each addition.
Pour cheese mixture into prepared pan; bake for 1 hour and 10 minutes or until almost set.
Cheesecake is done when the center barely moves when the pan is touched.
Remove cheesecake from oven; run a knife around outside edge.
Cool cheesecake to room temperature.
Cover and chill for at least 8 hours.
Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans and 1 cherry.