Creamy Banana Cheesecake Delight

Preheat your oven to 325°F (160°C).

Mix the crushed tea cookies with melted butter until well combined.

Press the mixture firmly into the bottom of a greased 8-inch springform pan.

Bake the crust for 8-10 minutes, then let it cool while preparing the filling.

2. Make the Banana Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add in the mashed bananas and vanilla extract. Mix until incorporated.

Beat in the eggs, one at a time, mixing just until blended.

Add heavy cream and cornstarch (if using) and mix until smooth.

3. Bake the Cheesecake:
Pour the banana cheesecake batter over the cooled crust.

Bake for 45-50 minutes, or until the center is slightly jiggly but set.

Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight for best results.

Serving Suggestions:
Top with fresh banana slices or a dollop of whipped cream.

Drizzle with caramel sauce or melted chocolate for extra indulgence.