𝗕𝗮𝗻𝗮𝗻𝗮 𝗣𝘂𝗱𝗱𝗶𝗻𝗴 𝗖𝗿𝘂𝗻𝗰𝗵 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 

Ingredients:
For the crust:
– 2 cups graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the cheesecake:
– 24 oz (680g) cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 3 large eggs
– 2 ripe bananas, mashed
– 1/2 cup crushed vanilla wafers
For the pudding layer:
– 2 boxes (3.4 oz each) instant banana pudding mix
– 3 cups cold milk
For the whipped cream topping:
– 2 cups heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
For decoration:
– Sliced bananas
– Crushed vanilla wafers
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Fold in mashed bananas and crushed vanilla wafers.
4. Pour the cheesecake batter over the cooled crust, spreading evenly.
5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
6. For the pudding layer: In a bowl, whisk together the instant banana pudding mix and cold milk until thickened. Spread over the cooled cheesecake.
7. Refrigerate the cheesecake for at least 4 hours or overnight.
8. For the whipped cream topping: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled pudding layer.
9. Decorate with sliced bananas and crushed vanilla wafers before serving.
Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices