Banana Cream Cheesecake

I made this for my boyfriend's birthday because he loves cheesecake and banana cream pie, so I found a recipe that combined the two.  I used an 8" springform pan, so I had extra batter.  I filled the pan almost to the rim and used the leftover batter in a pre-made Nilla Wafer crust to make a mini-cheesecake.

Here is a picture of the mini-cake:

Banana Cream Cheesecake (Cheesecake Factory copycat)

from Robbie's Recipe Collection

Ingredients 20 vanilla cream sandwich cookies - chopped (I used Uh-Oh Oreos) 1/4 cup melted butter  2 lbs. cream cheese - softened 2/3 cup granulated sugar 2 Tbls. cornstarch 3 eggs 3/4 cup mashed ripe bananas 1/2 cup heavy whipping cream 2 tsp. vanilla extract

Directions -Combine butter and cookie crumbs; press evenly into the bottom of a greased 10" springform pan; refrigerate. -Beat cream cheese with an electric mixer until light and fluffy. -Beat in sugar and cornstarch, then eggs, then bananas, whipping cream, and vanilla. -Pour mixture over prepared crust. -Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes. -Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set. -Allow to cool completely, then refrigerate, uncovered, for at least 6 hours. the edges were a little ugly, after I had a problem with my mistake tipping the cake over in the oven.  I served it with the outer edge lined with whipped cream.