1/3 cup butter or margarine, melted
1 cup sugar, divided
3 pkg. (8 oz. each) Philadelphia Original Cream Cheese, softened
1 tsp. vanilla
3 eggs
1/2 cup mashed Dole Banana
1 cup halved strawberries
1 Dole banana, sliced, tossed with 1 tsp. lemon juice
1 can (8 oz.) Dole Pineapple Chunks, drained
Mix cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour into crust.
Bake at 350 for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries, sliced banana and pineapple. Sprinkle with nuts and drizzle with melted Baker's Semi-Sweet Baking Chocolate, if desired. Cut into squares.
Line pan with foil for easy removal of squares.
Freezing:
For best quality, do not freeze cream cheese. Baked cheesecakes may be frozen up to 2 months. Thaw frozen cheesecake in refrigerator overnight. Top before serving.