Banana Cheesecake

Preheat oven to 350ºF.

Place cookies in a resealable bag and smash the dickens out of them with a cast iron skillet or a meat tenderizer. If you have a food processor, just pulse until they are finely crushed.

Add melted butter and mix well. Press into the bottom of a 10″ springform pan and refrigerate.

Beat cream cheese on medium speed with an electric mixer until creamy. Add sugar and cornstarch, beating until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, cream and vanilla and banana flavoring. If you don’t have banana flavoring, just add another teaspoon of vanilla. Place springform pan on cookie sheet. Pour mixture into prepared crust. Bake 15 minutes.

Reduce oven temperature to 200ºF and continue baking 75–90 minutes until center is just set. Loosen the edge of springform pan but do not remove. Let cool completely on a wire rack then take off the pan rim. Refrigerate cheesecake for at least six hours before serving.

Eat plain or garnish by drizzling caramel sauce on a plate, place cheesecake slice on top. Drizzle more caramel over the top of the cheesecake then sprinkle on Heath bits and a chocolate flourish.

Enjoy!