Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

To make the crust, place the cookies, creme filling included, in a blender. Pulse the cookies until finely ground. Pour the margarine and blend until the mixture is crumbly.

Step 3

Press the mixture into the bottom of a 10-inch springform pan. Use the bottom of a measuring cup to smoothen it out. Refrigerate the crust while preparing the filling.

Step 4

For the filling, beat the softened cream cheese with an electric mixer at medium speed until creamy, about 1-2 minutes.

Step 5

Beat in the sugar and cornstarch until combined. Add the eggs, one at a time, beating after each addition.

Step 6

Gently mix in the mashed bananas, whipping cream, and vanilla with a whisk until well-combined.

Step 7

Pour the mixture into the prepared crust. Bake for 15 minutes at 350 degrees Fahrenheit. Without opening the oven door, reduce the temperature to 300 degrees Fahrenheit and bake for 50 more minutes.

Step 8

Top the cheesecake with coconut, if using. Continue to bake for 25 minutes, or until the sides are set. The center should still jiggle a little.

Step 9

Let the cheesecake cool completely in the pan.

Step 10

Once cooled, run warm water over a knife and slide it around the edges of the cake so the cake cleanly separates from the rim.

Step 11

Refrigerate the cake, covered with plastic wrap, for 6 hours to overnight. Slice, serve and enjoy.