Ingredients

Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 T 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

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 degrees 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 tsp pineapple, 1 tsp strawberry syrup, 1 tsp chocolate syrup, 3/4 tsp pecans, and 1 cherry.

NUTRITIONAL INFO: Calories: 317 carbohydrates: 45 g cholesterol: 81 fat: 10.6 g sodium: 393 mg protein: 10.7 g calcium: 158 mg iron: 1.2 mg fiber: 1 g

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