1.      Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated with vegetable cooking spray.

2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

3. Add egg substitute and egg whites, beating until blended.

4. Add sour cream and next 3 ingredients, beating at low speed just until blended.

5. Pour into prepared pan. Bake at 300° for 50 to 55 minutes.

6. (Center will be soft but will firm when chilled.

7. ) Turn off oven; partially open oven door.

8. Leave cheesecake in oven 20 minutes.

9. Remove to a wire rack, and run a knife around edge of pan. Cool in pan on wire rack.

10. Cover cheesecake, and chill 8 hours.

11. Remove sides of pan. Toss banana with lemon juice; arrange on top of cake.

12. Pipe or spoon whipped topping around edge, and insert wafer halves into topping.

13. Makes 12 servings.

14. Notes: The number of fat grams in this recipe is a little high, but our rich, creamy cheesecake is worth the splurge.

15. Per serving: Calories 227, Fat 9. 7g. From Southern Living Website.