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PREHEAT oven to 350ºF. Beat cream cheese, sugar and bananas in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in pecans; pour into crust.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours.
TOP with whipped topping just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftovers in refrigerator.