Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press evenly into the bottom of the prepared springform pan.
• Bake the crust for 10 minutes. Let cool slightly.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, and vanilla extract.
• Beat in eggs one at a time, mixing until just combined after each addition.
• Gently fold in the mashed bananas.
• Pour the cheesecake filling over the cooled crust.
• Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This prevents cracking.
• Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
• While the cheesecake is chilling, prepare the banana pudding layer. In a bowl, whisk together instant pudding mix and milk until thickened. Fold in the whipped cream.
• Once the cheesecake is chilled, spread the banana pudding mixture evenly over the top.
• Garnish with sliced bananas before serving.