Recipe - Banana Split Cheesecake

CHOCOLATE COOKIE CRUST
1 Three fourths cup Finely crushed chocolate
wafers
3 tablespoon Sugar
One half cup Butter or margarine, melted

BANANA SPLIT FILLING
24 ounce Cream cheese
Three fourths cup Sugar
5 teaspoon Cornstarch
3 Eggs
1 Egg yolk
2/3 cup Pureed banana (2 small
bananas)
One half cup Banana schnapps
2 teaspoon Vanilla extract

TOPPING
Fresh pineapple chunks
Fresh strawberries
Chocolate ice cream topping,
heated
Whipped cream
Chopped nuts

This is from Cheesecake Extraordinaire by Mary Crownover

This extrordinary cheesecake is the ideal choice for a festive birthday
celebration. You'll have fun decorating this colorful dessert.

Chocolate Cookie Crust: In a small bowl stir together crushed wafers and
sugar. Add melted butter or margarine. Stir till well combined. Press crumb
mixture evenly onto the bottom and up the sides of a greased 9inch
springform pan. Set aside.

Banana Split Filling: In a large bowl combine cream cheese, sugar, and
cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk,
one at a time, beating well after each addition. Beat in pureed banana,
banana schnapps, and vanilla extract. Pour the cream cheese mixture over
the crust.

Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees
and bake for 1 hour and 10 minutes or till the center no longer looks wet
or shiny. Remove the cake from the oven and run a knife around the inside
edge of the pan. Turn the oven off; return the cake to the oven for an
additional 30 minutes. Chill, uncovered, overnight.

Pineapple, Strawberry, and Chocolate Topping: Just before serving, garnish
cheesecake with pineapple and strawberries. Drizzle with warm ice cream
topping. Dollop with wihpped cream and sprinkle with nuts. Makes 12 to 18
slices.

Posted to Bakery Shoppe Digest150 by Sandra Swinford
sswinfor@cecasun.utc.edu on Jul 8, 1997