Banana Pudding Cheesecake (Print Version)

# Ingredients:

→ Vanilla Cookie Base

01 - Full package of Vanilla Wafers
02 - 2 tablespoons dark or light brown sugar, firmly packed
03 - 1/2 cup melted butter, unsalted

→ Banana Cream Center

04 - 24 ounces softened cream cheese
05 - 3/4 cup regular white sugar
06 - 1 teaspoon vanilla extract
07 - 2 bananas, thoroughly mashed
08 - 1/2 cup softened sour cream
09 - 1/4 cup softened heavy cream
10 - 4 large eggs, brought to room temp
11 - 1 cup smashed vanilla wafers
12 - 2 bananas, cut into thin slices

→ Fluffy Vanilla Topping

13 - 3.4 ounces vanilla pudding mix (instant)
14 - 1 cup milk, straight from fridge
15 - 1 teaspoon vanilla extract
16 - 1 cup chilled heavy cream
17 - Broken vanilla wafers for garnish

# Instructions:

01 - Warm your oven to 325°F. Crush vanilla wafers into tiny bits, stir them with brown sugar and melted butter. Push this mix down firmly into your 9-inch springform pan and pop in the oven for 11 minutes.
02 - Whip cream cheese with sugar till it's creamy. Toss in the banana mush, vanilla, sour cream, and heavy cream. Add eggs and mix just enough to blend. Pour half your mix onto the crust, add a layer of banana slices and crushed cookies, then pour the rest on top.
03 - Sit your springform pan in a water bath and bake for 80-90 minutes until the sides are firm but the middle still wiggles slightly. Let it cool with the oven door open a crack for 30 minutes, then finish cooling on a rack before sticking in the fridge overnight or at least 6 hours.
04 - Mix pudding powder with cold milk for about 2 minutes. In another bowl, whip the heavy cream with vanilla until it forms stiff peaks. Carefully fold the whipped cream into the pudding until they're blended.
05 - Take your cold cheesecake out of the springform pan, spread the vanilla pudding mix over it, and scatter broken vanilla wafers on top.

# Notes:

01 - Make sure all dairy stuff sits at room temp before you start
02 - You can pick either water bath method that works for you
03 - Don't rush - needs at least 6 hours in the fridge

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