Strawberry Banana Cheesecake (Light Or Full Fat Versions)

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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.

* Per serving · 4 servings · Values may vary.