Cranberry Banana Cheesecake

• 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

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

graham cracker crumbs, sugar, sugar, ground cinnamon, margarine, cranberry sauce, cornstarch, light cream cheese, grated lemons, lemon juice, vanilla, salt, extra ripe bananas, light sour cream

Taken from www.food.com/recipe/cranberry-banana-cheesecake-13974 (may not work)