Banana Split Cheesecake
- 1 12 cups crushed cream-filled chocolate sandwich cookies (15 to 19 cookies)
- 2 tablespoons butter, softened
- 3 (8 ounce) packages cream cheese, softened
- 1 -1 12 cup sugar (depending on sweet you like it)
- 3 eggs
- 1 12 cups mashed bananas
- 12 cup whipping cream
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 cup whipped cream
- 13 cup chopped peanuts
- 16 maraschino cherries
- 12 cup hot fudge, warmed
- Heat oven to 350.
- In medium bowl, combine crust ingredients, mix well.
- Press in bottom and up sides of ungreased 9" springform pan.
- Refrigerate.
- In large bowl, beat cream cheese until smooth.
- Gradually add sugar, beating until smooth.
- Add eggs 1 at a time, beating well after each addition.
- Add remaining filling ingredients, beat until smooth.
- Pour into crust-lined pan.
- Bake at 350 for 55 to 65 minutes or until center is set.
- (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.
- ).
- Turn oven off; let cake sit in oven for 30 minutes with door open at least 4 inches.
- Remove from oven, cool to room temperature on wire rack.
- Remove sides of pan.
- Refrigerate overnight.
- To garnish cheesecake, top with whipped cream, peanuts, cherries and fudge sauce.
- Store any remaining cheesecake in refrigerator.
creamfilled, butter, cream cheese, sugar, eggs, bananas, whipping cream, lemon juice, vanilla, whipped cream, peanuts, maraschino cherries, hot fudge
Taken from www.food.com/recipe/banana-split-cheesecake-217146 (may not work)