• 2 cups graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/3 cup margarine, melted
• 1 can (16 ounces) whole berry cranberry sauce
• 1 1/2 teaspoons cornstarch
• 3 packages (8 ounces each) light cream cheese, softened
• 2 teaspoons lemon peel
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 extra-ripe, medium Dole Bananas
• 3/4 cup light sour cream

Preparation

1. Combine cracker crumbs, 1/4 cup sugar, cinnamon and margarine. Pat on bottom and 3/4 of the way up side of 9-inch spring form pan. Bake at 350°F, 10 minutes or until lightly brown. Cool.
2. Combine cranberry sauce and cornstarch in saucepan. Cook, stirring, until sauce boils and thickens. Remove 1/2 cup for topping; set aside.
3. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt. Puree bananas (1 cup); blend into cheese mixture. Spoon 2 cups cheese mixture into cooled crust. Spoon cranberry filling over. Cover with remaining cheese mixture.
4. Bake for 45 minutes. Remove from oven. Combine sour cream and remaining 2 tablespoons sugar; spread over top. Spoon reserved 1/2 cup cranberry topping in center to form a circle. Gently swirl cranberry and sour cream. Return to oven 15 minutes more or until glaze is firm. Cool.
5. Run thin knife around inside of pan to loosen cheesecake; chill 6 hours or overnight. Remove side of spring form pan before slicing. Garnish with mint if desired.

Serves
Makes 12 servings

Preparation Time:
30 minutes