Ingredients:
For the Crust:
2 cups vanilla wafer cookies, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup mashed ripe bananas (about 1 small banana)
1 tsp vanilla extract
For the Banana Pudding Layer:
1 package (3.4 oz) instant banana pudding mix
2 cups cold milk
For the Topping:
1 cup whipped cream or whipped topping
1-2 ripe bananas, sliced
Crushed vanilla wafers (for garnish)
Directions:
Make the Crust:
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a bowl, mix the crushed vanilla wafers, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in sour cream, mashed bananas, and vanilla extract until fully combined.
Pour the filling over the cooled crust and smooth the top.
Bake for 45–50 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Make the Banana Pudding Layer:
In a medium bowl, whisk together the pudding mix and cold milk until thickened. Let it sit for 5 minutes to set.
Assemble the Cheesecake:
Spread the banana pudding layer evenly over the chilled cheesecake.
Top with whipped cream, banana slices, and crushed vanilla wafers for garnish
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