To make the crust, place the cookies in a blender; pulse until finely crushed. Add the butter; process with pulses until combined. Press the mixture into the bottom of a 10-inch springform pan, refrigerate.
To make the filling, beat the cream cheese in a large bowl with an electric mixer until creamy. Add the sugar and cornstarch; beat until blended. Add the eggs, one at a time, and continue beating. Mix in the bananas, heavy cream and vanilla until incorporated.
Pour the cream cheese mixture into the chilled crust.
Place the pan on a cookie sheet and back for 15 minutes in preheated 350 oven.
Reduce teh oven temperature to 200 and continue baking for 1 hour, 15 minutes or until the center is set.
Loosen the edges of the cheesecake; let cool completely on a wire rack before removing the rim of the pan. Refrigerate, uncovered for 6 hours. Allow the cheesecake to stand at room temperature for 15 minutes before serving.
Top the cheesecake with Cool Whip and sliced bananas.