#2401 - Banana Split Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
1 cup white sugar
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
3 eggs
1/2 cup mashed ripe bananas
1 ripe banana
1 tsp. lemon juice
1 - 8oz. can Dole pineapple chunks (drained)
1 jar maraschino cherries (drained and halved)

In a bowl add graham cracker crumbs, 1/4 cup of the white sugar and the melted butter--stir. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add the cream cheese--beat. Add 3/4 cup white sugar--beat. Add vanilla and eggs--beat until smooth. Add mashed bananas--beat. Pour batter over the graham cracker crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool, then refrigerate until cold. Peel the ripe banana and slice it into coin shaped pieces. In a bowl add banana pieces and the lemon juice--toss to coat. Place the banana slices on the top of the cheesecake. Place the drained and halved maraschino cherries around the banana slices. Spread drained pineapple chunks all over the top in any empty spaces that you find. Keep refrigerated.