1
Preheat oven at 350 degrees F.
2
Combine crumbs, 1/4 cup sugar, cinnamon and margarine.
3
Pat on bottom and up sides of a 9 or 10 inch springform pan.
4
Bake for for 10 minutes or until golden brown. Allow to cool and set aside.
5
Combine cranberry sauce and cornstarch in saucepan.
6
Cook, stirring, until sauce boils and thickens.
7
Remove 1/2 cup for topping; set aside.
8
Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt.
9
Puree bananas (1 cup); blend into mixture.
10
Spoon 2 cups cheese mixture into crust.
11
Spoon cranberry filling over.
12
Cover with remaining cheese mixture.
13
Bake for 45 minutes.
14
Remove from oven.
15
Combine sour cream and 2 Tbsp. sugar and spread over top.
16
Spoon reserved 1/2 cup cranberry topping in center to form a circle.
17
Gently swirl cranberry and sour cream.
18
Return to oven 10 minutes or more until glaze is firm.
19
Cool.
