Banana Pudding Cheesecake

Crust

1. Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
2. Add the vanilla wafer cookies to a blender or a food processor and pulse until they become fine crumbs.
3. In a medium bowl, combine the 1 ½ cups crushed vanilla wafers, ¼ cup granulated sugar, melted ¼ cup unsalted butter, and pinch of salt together. This should resemble damp sand.
4. Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
5. Bake for 10 minutes. Allow to cool completely. Keep the oven on, as the cheesecake will bake at the same temperature.

Cheesecake Filling

1. Add the softened 32 ounces cream cheese, to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
2. Add 1 very ripe mashed banana and 4 ounces sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds. Add in 1 cup granulated sugar and 1 (3.4-ounce) package of instant banana pudding and mix until combined.
3. Add 4 large eggs, one at a time, and beat on low speed until combined or about 30-60 seconds. Add 1 tablespoon vanilla extract and mix until combined.

Bake The Cheesecake

1. Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with four sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
2. Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
3. Add the cheesecake batter to the springform pan and smooth over the top of it.
4. Add very hot water to the baking pan until there is about 1 ½ inches of water around the springform pan. Carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.
5. Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it still seems very liquid, give it 15 more minutes and check it again.
6. Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off. Leave the cheesecake in the oven for another hour or until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking. One of the biggest reasons cheesecake cracks is the drastic temperature change going from the hot oven into the much cooler kitchen.
7. Once the oven and the cheesecake are cooled, remove them from the oven and carefully remove the foil lining the pan.
8. Chill in the fridge for 4-6 hours or overnight before serving. Prepare the second 1 (3.4-ounce box) instant banana pudding according to the directions on the box and store it in the fridge until you are ready to serve the cheesecake.
9. Before serving, top the cheesecake with banana pudding, whipped cream, sliced bananas, and vanilla wafers.