Banana Split Cheesecake

Preheat oven to 325 F.

Combine the waffle cone crumbs and melted butter in a medium sized bowl. Press into the bottom of a 10 inch springform pan that has been lined with parchment or wax paper. Set aside.

In a large bowl using a mixer, beat the cream cheese and sugar until creamy. Add the eggs, vanilla, and flour and beat again. Stir in the bananas by hand. Pour into the springform pan.

Drop spoonfuls of pie filling on top of the cheesecake and swirl gently.

Bake at 325 F for 1 hour and 40 minutes. Place a large roasting pan filled with hot water on the rack under the cheesecake while it bakes. Remove from the oven and place on a wire rack to cool. Run a knife around the edge of the pan after 10 minutes. Continue to cool for an hour on the wire rack. Then cover with a sheet of plastic wrap and refrigerate for at least 4 hours before adding the chocolate ganache.

In a small saucepan, bring the whipping cream to a boil. Remove from the heat and add the chocolate chips. Let it sit for 1-2 minutes without stirring. Then stir until melted and creamy. Pour on top of the chilled cheesecake and smooth out the top. Refrigerate until set.

Garnish with Cool Whip and cherries if desired. Keep refrigerated.

Notes:
– You can substitute graham cracker crumbs if you don’t think you will like the waffle cone crust.