Place cookies in a blender; process with on/off pulse until finely crushed.
Add margarine; process with pulses until blended. Press crumb mixture onto
bottom of 10" springform pan; refrigerate.
Beat cream cheese in large bowl with electric mixer at medium speed until
creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time,
beating well after each addition. Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and
bake 15 minutes.
Reduce oven temperature to 200°F (DO NOT forget to reduce temperature
- very important) and continue baking 75 minutes or until center is almost
setbsp Loosen edge of cheesecake; cool completely on wire rack before removing
rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.
