Nutty Banana-Maple Cream Cheesecake

• 10-1/2 graham crackers, finely crushed (about 1-1/4 cups)
• 1/4 cup butter or margarine, melted
• 2 bananas, divided
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 16 PLANTERS Walnut Halves, toasted
• 3 Tbsp. maple-flavored or pancake syrup

1. Heat oven to 350F.
2. Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Mash 1 banana.
4. Beat cream cheese and sugar in large bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing after each just until blended.
6. Stir in mashed banana; pour over crust.
7. Bake 45 to 50 min.
8. or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Cut remaining banana into 16 slices just before serving cheesecake.
12. Garnish cheesecake slices with bananas and nuts.
13. Drizzle with syrup.

graham crackers, butter, bananas, philadelphia cream cheese, sugar, eggs, walnut, maple

Taken from www.kraftrecipes.com/recipes/nutty-banana-maple-cream-cheesecake-162745.aspx (may not work)