#1620 - Banana Cream Cheesecake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
4 eggs
3 TBSP canola oil
2/3 cup Domino's dark brown sugar (packed)
2 ripe bananas (peeled and sliced into coin shaped pieces)
2 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 1/2 cups Cool Whip (thawed)

Measure out 1 cup of the dry cake mix--save for later. In a mixer add the rest of the dry cake mix, 1 egg, canola oil, and 1/3 cup of the brown sugar--beat until it makes crumbs. Press the crumb mixture into the bottom and slightly up the sides of a greased 9 x 13 cake pan. Place the coin shaped bananas evenly all over the crust. In a mixer add cream cheese and the other 1/3 cup brown sugar--beat. Add the 1 cup saved cake mix and 3 eggs--beat until mixed, then beat on high for 1 minute. Add milk--beat (batter will be thin). Pour the batter over the top of the bananas. Bake at 300 degrees for 45-50 minutes or until center is almost set. Cool to room temperature, then refrigerate overnight. Spread the Cool Whip over the top before serving.