Banana Pudding Cheesecake

### Instructions:

#### 1. **Prepare the Crust:**
– Preheat your oven to **325°F (165°C)**.
– In a medium bowl, mix the **crushed vanilla wafers** and **granulated sugar**. Add the **melted butter** and stir until the crumbs are evenly coated.
– Press this mixture into the bottom of a **9-inch springform pan** to form a crust. Use the back of a spoon to pack the crumbs tightly and evenly.
– Bake the crust in the preheated oven for about **8-10 minutes**, or until it is golden brown. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

#### 2. **Make the Cheesecake Filling:**
– In a large mixing bowl, beat the softened **cream cheese** with **granulated sugar** using an electric mixer until smooth and creamy, about **3 minutes**.
– Add the **eggs**, one at a time, mixing well after each addition. Then add the **vanilla extract** and **sour cream**, and beat until the mixture is smooth and well combined.
– Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

#### 3. **Bake the Cheesecake:**
– Bake the cheesecake at **325°F (165°C)** for about **50-60 minutes**, or until the edges are set, and the center is slightly jiggly. The cheesecake will firm up as it cools.
– Turn off the oven and leave the cheesecake in the oven for about **1 hour** with the door slightly ajar. This helps prevent cracking.
– After the hour, remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least **4 hours**, or overnight if possible, to allow it to fully set.

#### 4. **Prepare the Banana Pudding Layer:**
– In a separate bowl, whisk together the **instant vanilla pudding mix** and **cold milk**. Let it sit for about **5 minutes** to thicken.
– Once the pudding is thickened, stir in the **vanilla extract**. Gently fold in the **banana slices**.
– Spoon the banana pudding mixture over the top of the chilled cheesecake, spreading it evenly with a spatula.

#### 5. **Add the Topping:**
– Once the pudding layer is in place, top the cheesecake with a generous amount of **whipped cream**. You can either pipe the whipped cream for a decorative look or spread it evenly over the top.
– Garnish with more **vanilla wafer cookies**, either crushed or whole, for a classic banana pudding touch.

#### 6. **Serve and Enjoy:**
– Slice your **Banana Pudding Cheesecake** carefully, using a sharp knife dipped in hot water for clean cuts. Serve chilled, and enjoy this irresistible fusion of banana pudding and cheesecake!

### Why You’ll Love Banana Pudding Cheesecake:

– **Two Desserts in One**: This recipe takes the best of both worlds—creamy, tangy cheesecake and the nostalgic comfort of banana pudding—and combines them into one indulgent dessert. It’s perfect for those who can’t decide between the two!

– **Decadent Flavor**: The creamy cheesecake filling paired with the rich banana pudding layer is a match made in dessert heaven. The bananas add natural sweetness, while the vanilla wafer cookies bring a delightful crunch.

– **Impressive Presentation**: This dessert looks as beautiful as it tastes. The creamy layers, garnished with whipped cream and cookies, make it a show-stopping dessert that’s sure to wow your guests.

– **Customizable**: You can make this dessert your own by adjusting the layer amounts or adding other flavors, like **chocolate chips** or a **caramel drizzle** for an extra twist. You could even top it with **chocolate whipped cream** for a chocolate-banana version!

### Tips for the Best Banana Pudding Cheesecake:

1. **Use Room Temperature Ingredients**: For a smooth, lump-free filling, be sure that your **cream cheese** and **eggs** are at room temperature before mixing. This ensures they blend together seamlessly.

2. **Chill Before Serving**: While it’s tempting to dive in right away, this cheesecake is best when it’s allowed to chill in the refrigerator for at least **4 hours**, or even better, **overnight**. This allows the flavors to meld and the texture to set perfectly.

3. **Bananas**: Use ripe bananas, but not overly ripe ones. The bananas should be sweet but not mushy. Add them to the pudding mixture right before serving to prevent them from browning.

4. **Make Ahead**: This dessert is perfect for making ahead of time. Prepare the cheesecake a day or two in advance and assemble the banana pudding layer just before serving.

5. **Springform Pan**: Using a **springform pan** makes it much easier to remove the cheesecake from the pan once it’s fully set, allowing for neat slices without messing up the layers.

### Conclusion:

**Banana Pudding Cheesecake** is a showstopper that combines the best of two classic desserts into one indulgent treat. The rich, creamy texture of the cheesecake complements the sweet, comforting banana pudding flavor, while the **vanilla wafers** provide that signature crunch. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, this dessert is sure to become a favorite. It’s easy to make, absolutely delicious, and will have everyone coming back for seconds. So, grab your ingredients, make this luscious dessert, and enjoy a slice of heaven!