Banana-Split Cheesecake

Ingredients

• Crust:
• 1 cup packaged chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 1 tablespoon 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 tablespoons all-purpose flour
• 2 teaspoons 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
• 1/4 cup chopped pecans, toasted
• 16 maraschino cherries, drained

Preparation

1. Preheat oven to 325°.
2. 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.
3. To 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.
4. Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 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 and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.