Instructions: Preheat oven to 350 degrees. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.

Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200 degrees (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight. Allow cheesecake to stand at room temperature 15 minutes before serving.

For Vanilla Bavarian Cream Frosting: Soften the gelatin in cold water and set aside for later use.

Beat the egg yolks in the top of a double boiler until light and lemon colored. Gradually beat in the sugar. Add the salt. Scald the milk and gradually stir it into the egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly.

Blend in the softened gelatin and vanilla. Chill until the mixture begins to thicken, stirring occasionally to prevent a crust from forming on the surface. Fold in the whipped cream and spread cream mixture onto cheesecake. Chill until firm. Garnish with lightly sweetened whipped cream.

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