Preparation

• 1
  Use a blender to finely chop the cookies.
• 2
  Add margarine and blend until they are well combines.
• 3
  Press mixture into the bottom of a 10" springform pan and smooth it out.
• 4
  Refrigerate the crust while you make the filling.
• 5
  Beat cream cheese with electric mixer until creamy.
• 6
  Beat in sugar and cornstarch followed by the eggs (one at a time).
• 7
  Beat in bananas, whipping cream, and vanilla.
• 8
  Pour mixture into crust.
• 9
  Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
• 10
  Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
• 11
  Allow to cool completely before removing rim of pan -- 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.
• 12
  Refrigerate cheesecake, uncovered, at least 6 hours.