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 tsp 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 tsp vanilla extract
For decoration:
Sliced bananas
Crushed vanilla wafers
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Instructions:
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the pan’s base. Bake for 10 minutes, then let cool.
Cheesecake: Beat cream cheese until smooth. Add sugar, mix well, then fold in sour cream and vanilla. Add eggs one at a time. Stir in mashed bananas and crushed wafers. Pour over the crust.
Bake for 60-70 minutes or until set. Let it cool in the oven with the door slightly open for 1 hour.
Pudding Layer: Whisk banana pudding mix with milk until thick. Spread over the cooled cheesecake.
Chill in the fridge for 4+ hours or overnight.
Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pudding layer.
Decorate with banana slices and crushed vanilla wafers. Serve and enjoy! 
Prep Time: 30 mins | Bake Time: 60-70 mins | Total Time: ~5 hrs | Serves: 12
