Banana-Cream Cheesecake

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

• Ready In: 1 hr
• Serves: 24
• Yields: 1 9 x 13 inch pan

Ingredients

• 1 (18 1/4ounce) package  white cake mix, divided
• 4  eggs, divided
• 3  tablespoons  oil
• 2⁄3 cup brown sugar, packed, divided
• 2  bananas, sliced
• 2 (8 ounce) packages cream cheese, Philadelphia, Softened
• 2  tablespoons lemon juice
• 1 1⁄2 cups milk
• 1 1⁄2 cups  whipped topping, Cool Whip, thawed

Directions

1. Preheat oven to 300 degrees. Reserve 1 cup of the dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer (mixture will be crumbly). Press onto bottom and 1 inch up sides of a greased 13 x 9-inch baking pan; top with bananas.
2. Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 minute. Blend in milk (batter will be thin). Pour into crust.
3. Bake 45 to 50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping, Refrigerate leftovers (if there are any).