Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Chocolate wafer crumbs |
2 packs | 8-ounce cream cheese, soften |
½ cup | Sugar |
½ cup | Mashed ripe banana |
⅓ cup | Milk chocolate pieces |
1 tablespoon | Margarine |
¼ cup | Margarine, melted |
2 \N | Eggs |
¼ cup | Chopped walnuts |
2 teaspoons | Cold water |
BASE
BODY
TOPPING
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes.
BODY: Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts; pour over crust.
Bake at 350, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
TOPPING: Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.