2 c. graham cracker crumbs
½ c. light brown sugar, packed
1 stick butter, softened to room temperature
4 pkgs. (8 oz. each) cream cheese, softened to room temperature
1 c. granulated sugar
2 tbsp. vanilla extract
4 tbsp. cornstarch
2 large bananas, mashed
5 large eggs
Preheat oven to 325 degrees.
For crust, in a large mixing bowl combine graham cracker crumbs, brown sugar and butter; press firmly into the bottom of a 9" Spring Form pan and set aside.
For filling, using either a stand mixer or a hand held mixer, blend cream cheese, sugar, vanilla, and cornstarch. Add eggs to mixture, blending on low speed to incorporate. Add mashed bananas to mixture and blend again on low speed. Pour mixture into the Spring Form pan. Bake for 65 minutes or until done, checking after 55 minutes.
Set cheesecake on a wire rack to cool for 15 minutes, and then promptly refrigerate, uncovered, and again using the wire rack to allow air to circulate freely around the pan. After a few hours, cover the cheesecake and continue to chill for several hours or overnight in the pan.
To serve, remove the Spring Form pan from cheesecake. Serve with fresh strawberries, chocolate sauce, whipped cream, chopped nuts and a cherry on top.