Banana Pudding Cheesecake

Ingredients:

• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• 4 ripe bananas, mashed
• 1 tablespoon lemon juice
• 3 (8 oz) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 (3.4 oz) box instant banana pudding mix
• 2 cups whole milk
• Whipped cream and additional vanilla wafer crumbs for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick cooking spray to ensure easy release.
2. Create the Crust: In a medium bowl, blend the vanilla wafer crumbs with the melted butter until fully incorporated. Firmly press this mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. Banana Mixture: In a separate bowl, combine the mashed bananas with lemon juice to prevent browning. Set this mixture aside.
4. Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and flour, continuing to mix until well combined.
5. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Follow with the sour cream and vanilla extract, mixing until just combined.
6. Fold in Bananas: Gently fold the banana mixture into the cheesecake batter, ensuring an even distribution.
7. Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for approximately 1 hour, or until the center is almost set. The cheesecake should still have a slight jiggle in the center.
8. Cool and Prepare Pudding: Remove the cheesecake from the oven and allow it to cool completely at room temperature. While the cheesecake is cooling, prepare the instant banana pudding mix according to the package instructions, using the 2 cups of whole milk.
9. Assemble and Chill: Once the cheesecake has cooled, spread the prepared banana pudding evenly over the top. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
10. Serve: Before serving, garnish the cheesecake with a generous dollop of whipped cream and a sprinkle of additional vanilla wafer crumbs for a delightful finishing touch.

This Banana Pudding Cheesecake offers a harmonious blend of creamy cheesecake and the nostalgic flavor of banana pudding, making it a perfect dessert for any occasion.