Ted's Banana Split Cheesecake

Chocolate Cookie crust

1 1/4 cup oreo cookie crumbs
3 tablespoons sugar
1/2 cup butter, melted

Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
3/4 cup sugar
5 teaspoons cornstarch
3 Extra Large eggs
2/3 cup pureed banana (2 small bananas)
1/2 cup banana schnapps
2 teaspoons vanilla extract

In mixing bowl, combine cream cheese, sugar, and cornstarch. Add eggs, one at a time, beating well after each. Beat in pureed banana, banana schnapps, and vanilla extract. Pour mixture over the crust.

Bake at 350 F for 15 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Turn the over off and return the cake to the oven for an additional 30 minutes. Remove cake from over. Chill, uncovered, overnight.

Topping

Fresh Pineapple Chunks
Fresh Strawberries
Chocolate Ice Cream Topping
Banana Slices (coat with lemon juice to keep from browning).

Before serving, garnish cheesecake with pineapple, strawberries, and banana slices. Drizzle with chocolate topping. Makes 12 to 18 slices.