For the Crust

Cup of Yum
1. Spray springform pan with baking spray and line the bottom with parchment paper
2. Combine the ingredients into a medium bowl
3. Press half the graham cracker crust into the springform pan. Press the remaining crust up along the sides
4. Place into the freezer while you make the pudding and cheesecake topping

Pudding

1. In a medium-size bowl, whisk together the sugar, flour, and salt.
2. Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain.
3. Whisk in remaining heavy whipping cream and vanilla extract.
4. Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.
5. After about 5 minutes, when the mixture is warm but not boiling, pour 1/4 cup of the cream mixture into the lightly beaten eggs and whisk quickly to temper the pudding.
6. Immediately pour the eggs into the saucepan and continue whisking over medium-low heat.
7. After several minutes, the pudding will start to thicken and bubble. Remove from heat.
8. Cover the top of the pudding with plastic wrap making sure that the entire surface of the pudding is in contact with the plastic wrap. Poke 5 holes into the plastic wrap using a toothpick.
9. Let cool for 30 minutes at room temperature before transferring to the refrigerator. Chill for at least 2 hours.

Cheesecake Filling

1. Using a large bowl, beat softened cream cheese on medium-high speed until light and fluffy.
2. Gradually add the sugar and continue beating until combined.
3. Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
4. Pour cheesecake filling into the chilled pie crust and spread evenly.
5. Place into the fridge for 2 hours to allow the cheesecake to set

Whipped Cream Topping

1. Using a large bowl, chill the mixing bowl and whisk attachment in the freezer for 20 minutes.
2. Pour heavy whipping cream into the large bowl and beat on medium-high speed until the heavy cream starts to thicken slightly
3. Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.

Assembly

1. Slice the bananas 1/4-inch thick and place the slices on top of the chilled cheesecake.
2. Carefully spread the chilled pudding over the top of the bananas using a rubber spatula.
3. Spread the whipped cream on top, reserving about 2 cups to pipe the entire top
4. Top with crushed vanilla wafers and banana chips if desired.
5. Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.