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20 vanilla sandwich cookies 
1/4 cup margarine, melted (57 gram)
24 oz cream cheese, softened (680 gram)
2/3 cup granulated sugar (150 gram)
2 tbsp cornstarch (maizena)
3 eggs
2 mashed bananas
1/2 cup whipping cream (112 ml)
2 tspn vanilla extract

Preheat oven to 350°F (180°c) Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10" (25 cm) springform pan; refrigerate. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200°F (100°c) (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight. Allow cheesecake to stand at room temperature 15 minutes before serving.