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CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

• Use a blender to finely chop the cookies.
• Add butter and blend until they are well blended.
• Press mixture into the bottom of a 10″ springform pan and smooth it out.
• Refrigerate the crust while you make the filling.
• Beat cream cheese until creamy.
• Add in sugar and cornstarch followed by the eggs one at a time.
• Beat in the bananas, whipping cream, and vanilla.
• Pour mixture into 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 before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
• Refrigerate cheesecake, uncovered, at least 6 hours.
• Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

• Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
• In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
• Remove from the heat and carefully fold in the cream mixture.
• Cook over medium heat stirring frequently until caramel is bubbling.
• Serve warm.
• Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
• Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE 
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

• In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
• Bring to a low boil.
• Remove from heat and whisk in the chocolate until smooth.
• Gradually add the coffee and rum until desired flavor and consistency is reached.
• Serve warm.
• Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
• Microwave20-30 seconds to soften refrigerated caramel before serving.