Ingredients
1 cup chocolate cookie crumbs
1 tbsp apple juice
3 cups fat-free cream cheese, softened
1 cup Neufchatel cheese, softened
1 cup low-fat sour cream
1 cup sugar (or Splenda)
1 ½ cups mashed ripe banana
3 tablespoons all-purpose flour
1 ½ tbsp vanilla extract
2 eggs
2 tbsp cornstarch
¼ cup strawberry sundae syrup
¼ cup chocolate syrup
¼ cup butterscotch syrup

Directions
Preheat oven to 325°.
To prepare crust, combine first 2 ingredients in a bowl; toss with a fork until moist.
Press into bottom of a 9-inch spring-form pan coated with cooking spray.
To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth.
Add sugar, banana, flour, and vanilla, beating well.
Add eggs, 1 at a time; beat well after each addition.
Beat in cornstarch.
Bake at 325° for 1 hour and 10 minutes or until almost set.
Remove cheesecake from oven; run a knife around outside edge.
Cool cheesecake to room temperature. Cover and chill for at least 8 hours.
Top with syrups to serve.