Banana Cream Cheesecake

My favorite cheesecake at the Cheesecake Factory:

20 vanilla sandwich cookies                           1/4 cup margarine, melted

24 oz cream cheese, softened                         2/3 cup sugar

2 tbsp cornstarch                                             3 eggs

3/4 cup mashed bananas                                 1/2 cup whipping cream

2 tsp vanilla extract

Preheat oven to 350 degrees.  Place cookies in food processor until finely crushed.  Add margarine.  Process until blended.  Press crumb mixture into bottom of 10 inch spring form pan and refrigerate.  Beat cream cheese in bowl with mixer at medium speed until creamy.  Add sugar and cornstarch and beat until blended. Add eggs  one at a time, beating after each addition.  Beat in bananas, whipping cream, and vanilla.  Pour mixture over prepared crust.  Place pan on cookie sheet and bake for 15 minutes.  Reduce oven temperature to 200 degrees and bake for another 75 minutes or until center is set.  Loosen edges of cheesecake pan.  Cool completely on wire rack before removing rim of pan.  Refrigerate cheesecake, uncovered, for 6 hours or overnight.  Allow to stand at room temperature for 15 minutes before serving.