Banana-Split Cheesecake

Yield
16 servings (serving size: 1 wedge with toppings)

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
Preheat oven to 325°.

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.

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.

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.

Nutritional Information
Calories: 317 (30% from fat)
Fat: 10.6g (sat 4.6g,mono 3.7g,poly 1.5g)
Protein: 10.7g
Carbohydrate: 45g
Fiber: 1g
Cholesterol: 81mg
Iron: 1.2mg
Sodium: 393mg
Calcium: 158mg

source by: myrecipes.com
recipe by: Cooking Light