Cranberry Banana Cheesecake - cooking recipe

Ingredients

2 cups graham cracker crumbs (I like to use leftover cookie crumbs.)
3/4 cup sugar
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup margarine, melted
1 (16 ounce) can whole berry cranberry sauce
1 1/2 teaspoons cornstarch
3 (8 ounce) packages light cream cheese, softened
2 teaspoons grated lemons, rind of
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large extra ripe bananas
3/4 cup light sour cream

Preparation

Combine crumbs, 1/4 cup sugar, cinnamon and margarine.
Pat on bottom and up sides of a 9 or 10 inch springform pan.
Bake at 350 degrees F for 10 minutes or until golden brown.
Cool.
Combine cranberry sauce and cornstarch in saucepan.
Cook, stirring, until sauce boils and thickens.
Remove 1/2 cup for topping; set aside.
Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt.
Puree bananas (1 cup); blend into mixture.
Spoon 2 cups cheese mixture into crust.
Spoon cranberry filling over.
Cover with remaining cheese mixture.
Bake for 45 minutes.
Remove from oven.
Combine sour cream and 2 Tbsp. sugar and spread over top.
Spoon reserved 1/2 cup cranberry topping in center to form a circle.
Gently swirl cranberry and sour cream.
Return to oven 10 minutes or more until glaze is firm.
Cool.