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FOR CRUST:
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Put crumbs, melted butter, and honey in food processor and process until smooth.
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Spray 9-inch spring-form pan with cooking spray and press crumbs in pan.
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Bake at 350 for 10 minutes or until edges feel firm and dry.
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Set aside until cool to the touch.
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FOR STRAWBERRIES/BANANAS:
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In a food processor, combine strawberries, sugar, and cornstarch; cover and process until smooth.
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Pour into a saucepan; bring to a boil on medium-low.
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Boil and stir for 2 minutes. Cover sauce and refridgerate until needed.
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Cut two bananas into even slices, and set aside.
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FOR CHEESCAKE:
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In a mixing bowl, beat cream cheese until light and fluffy.
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Gradually beat in condensed milk. Add lemon juice; mix well. Add eggs, beat on low until just combined.
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FOR ASSEMBALY:
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Pour half of the cream cheese mixture over crust.
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using 1/2 teaspoonfulls, carefully drop a thin layer of strawberry sause over the first layer of cream cheese. cover with an ever layer of slices bananas. Carefully spoon remaining cream cheese mixture over sauce.
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Drop more strawberry sauce by 1/2 teaspoonfuls on top. With a butter knife, cut through top layer only to swirl strawberry sauce.
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Cover remaining strawberry sauce and refrigerate. Come serving, warm sauce in the microwave. If it has thickened excessively, add some water to make it pourable.
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Bake cheesecake at 300 degrees F for 45-50 minutes or until center is almost set. You may need to bake a touch if using the lower-fat ingrediants.
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Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan and serve with strawberry sauce.
