Banana Pudding Cheesecake Delight

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

In a medium bowl, combine vanilla wafer crumbs, granulated sugar, and melted butter. Mix until crumbs are evenly moistened.

Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely.

Make the Cheesecake Filling:

In a large bowl, beat cream cheese until smooth. Add granulated sugar and beat until creamy.

Add eggs one at a time, beating well after each addition. Stir in mashed bananas, vanilla extract, and flour until well combined.

Fold in sour cream until incorporated.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust, spreading it evenly. Smooth the top with a spatula.

Prepare the Banana Pudding Layer:

In a medium bowl, whisk together instant banana pudding mix and cold milk until thickened. Let it sit for about 5 minutes to set.

Layer the Banana Pudding:

Carefully spread the banana pudding over the cheesecake layer. Use a spatula to ensure an even distribution.

Chill the Cheesecake:

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.

Make the Whipped Cream Topping:

In a chilled bowl, whip heavy cream until it begins to thicken. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.

Serve:

Before serving, spread whipped cream over the top of the chilled cheesecake.

Optionally, garnish with sliced bananas or vanilla wafer crumbs for decoration.

Slice and serve chilled. Enjoy your Banana Pudding Cheesecake Delight!