1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1/2 cup mashed ripe bananas
1 cup halved strawberries
1 banana, sliced, tossed with 1 tsp. lemon juice
1 can (8 oz.) pineapple chunks, drained
PREHEAT oven to 350°F. Mix graham crumbs and butter; press firmly onto bottom of 13×9-inch baking pan.
MIX cream cheese, sugar and vanilla 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 min. 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.