Place cookies in a blender, process with on/off pulse until finely crushed

Add butter and process with pulses until blended

Press crumb mixture onto bottom and sides of 10 inch spring form pan

Refrigerate crust while making filling

Beat cream cheese in large bowl with electric mixer at medium speed until creamy

Add sugar and cornstarch and beat until blended

Add eggs, one at a time, beating well after each addition

Beat in bananas, whipping cream, and vanilla

Pour cream cheese mixture into prepared crust

Place pan on cookie sheet and bake 15 minutes

Reduce oven temperature to 200 and continue cooking for 75 minutes or until center is almost set

Loosen edges of cheesecake

Cool completely on wire rack before removing rim of pan

Refrigerate cheesecake, uncovered, 6 hours or overnight

Allow cheesecake to stand at room temperature 15 minutes before serving