Banana Cheese Cake

• Crust:
• 1 cup packaged chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 1 tablespoon butter or stick margarine, melted
• Cooking spray
• Filling:
• 3 (8-ounce) blocks fat-free 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

 Preheat oven to 325°.

To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. 

Press into bottom of a 9-inch spring form 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° 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.