Cheesecake Factory Banana Cheesecake with Homemade Whipped Cream Recipe

Preheat oven to 350 degrees F (175 degrees C).

Place cookies in a food processor; pulse until finely crushed. Add margarine; pulse until well blended. Press the crumb mixture into the bottom of a 10-inch springform pan. Refrigerate crust until ready to use.

Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Add 2/3 cup sugar and cornstarch; beat until blended. Add eggs 1 at a time beating well after each addition. Beat in bananas 1/2 cup cream and 1 tablespoon vanilla extract until well combined. Pour cream cheese mixture into the crust. Lay the pan on a baking sheet.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C); continue baking until center is almost set about 1 hour 15 minutes.

Loosen edges of cheesecake from the pan. Refrigerate uncovered until completely chilled 6 hours to overnight.

Beat 2 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1/4 cup sugar and 1 tablespoon vanilla extract gradually continuing to beat until soft peaks form. Top cheesecake with whipped cream.