Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tbs sugar
1 tbs butter or stick margarine, melted
Cooking spray

Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) carton low-fat sour cream
1 1/2 cups sugar
1 1/2 cups mashed ripe banana
3 tbs all-purpose flour
2 tsps vanilla extract
4 large eggs

Toppings:
1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry sundae syrup
1/3 cup chocolate syrup
16 maraschino cherries, drained

Preheat oven to 325°F.
To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
Prepare filling: beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
Pour cheese mixture into prepared pan; bake at 325°F for 1 hour & 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover & chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, and 1 cherry.

Posted in recipes & written by Niki —