Instructions: 1. Preheat oven to 325 degrees.

2. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

3. 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.

4. Pour cheese mixture into prepared pan; bake at 325 degrees 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. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry.

Yield: 16 servings (serving size: 1 wedge with toppings).

Tips for Banana-Split Cheesecake:
. Look for packaged chocolate cookie crumbs either on the cookie aisle or the baking aisle.

. The easiest way to toast nuts is to place them in a dry skillet over medium-high heat. Shake the pan occasionally, and toast until the nuts are lightly browned and fragrant (just a few minutes). Dont skip this step: Toasting the nuts adds tons of flavor.

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