Banana Split Cheesecake Squares

Makes: 18 servings, one piece each

1 1/2 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter or margarine, melted
3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup mashed ripe bananas
1 cup halved strawberries
1 banana, sliced, tossed with 1 teaspoon lemon juice
1 can (8 ounces) pineapple chunks, drained

PREHEAT oven to 350 degrees F. Mix graham crumbs and butter; press firmly onto bottom of 13 x 9-inch baking pan.

MIX cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in mashed bananas. Pour over crust.

BAKE 30 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Serve topped with the strawberries, sliced bananas and pineapple. Store leftover cheesecake in refrigerator.

Jazz It Up:
Prepare and refrigerate as directed. Sprinkle with 1/4 cup finely chopped PLANTERS Pecans and drizzle with melted BAKER'S Semi-Sweet Baking Chocolate before cutting into pieces.

How to Easily Remove Squares from Pan:
Line empty pan with foil, with ends of foil extending over sides of pan. Use to prepare dessert as directed. When ready to serve, use foil handles to lift cheesecake from pan before cutting into pieces to serve. Top with the remaining ingredients as directed.

Nutritional Information: Calories 260 Total fat 18 g Saturated fat 11 g Cholesterol 85 mg Sodium 240 mg Carbohydrate 21 g Dietary fiber 1 g Sugars 15 g Protein 4 g

Vitamin A 10 %DV Vitamin C 15 %DV Calcium 4 %DV Iron 2 %DV

Recipe and photograph provided courtesy of Kraft Foods - used with permission.