The Wednesday edition of the local paper, The Anchorage Daily News, carries the weekly food edition. We scan the pages looking for new things to try (or avoid in some cases). This recipe, reprinted from the Atlanta Journal Constitution caught my eye and I decided to try it. With only a slight deviation from the published recipe I obtained good results. It would be a nice dessert to serve at a function where something tasty, new and novel would be appreciated.

I make large batches of chocolate chip cookie dough at home. I divide the recipe and freeze the unused part. It only takes a couple of hours to thaw a package and then have fresh hot chocolate chip cookies. I used that dough in this recipe and it worked just fine.

• 1/2 recipe Toll House cookie dough
• 1/2 cup granulated suagr
• 2 eggs
• 1/4 cup chocolate chips

• 2 8-ounce packages cream cheese
• 2 large ripe bananas, mashed
• 1/2 cup chopped walnuts or pecans
• 2 tablespoons buter

1. Prepare an 8-inch springform pan. Remove and use bottom to trace circle on parchment paper. Cut out circle. Cut 3-inch wide strips, enough to line the inside of the pan. Assemble pan and spray lightly with non-stick vegetable spray. Lightly wipe with paper towel. Place circle in bottom of pan and press down. Place strips against side. They will cling to the oiled surface.
2. Have cookie dough at room temperature so it is soft and pliable. Have a small amount of flour in a bowl for finger tips and to sprinkle over dough when it gets sticky. Press the dough into the bottom of the springform pan making a uniform layer. Bake in a preheated 350 F oven for 15 minute only. Remove from oven to cooling rack.
3. Have cream cheese at room temperature. In bowl of heavy duty mixer, beat cream cheese until lumps are gone. Slowly add sugar while mixing. Add bananas and mix until combined. Add eggs, on at a time, beating to combine between additions. Stir in nutmeats. Pour over cookie dough crust.
4. Return to oven and bake an additional 40 minutes or until just set in the center. Remove from oven to cooling rack. When cool enough to touch, Remove ring from pan and carefully peel way paper. Allow to cool to room temperature. Carefully grab edge of paper under the cheesecake and slide onto serving platter. Chill thoroughly.
5. After cheesecake has chilled thoroughly, prepare chocolate drizzle. Place chocolate chips and butter in a microwave safe bowl. Microwave on high. At 10 second intervals, stop and stir until chocolate is half melted. Remove from microwave. Stir until smooth. Drizzle over cheesecake. Chill.