A silky, rich cheesecake layered with banana pudding goodness and topped with fresh bananas and crumble 
Prep time: 25 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes (+ chilling time)
Yield: 8 servings
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 cup heavy cream
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 (3.4 oz) instant banana pudding mix
Whipped cream (for topping)
2 fresh bananas, sliced
1/4 cup crushed vanilla wafers or graham crackers
Instructions:
1. Preheat oven to 325°F (160°C). Grease a springform pan.
2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes, then let cool.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing gently after each.
6. Mix in sour cream, heavy cream, vanilla, mashed bananas, and pudding mix until creamy.
7. Pour filling over crust and smooth the top.
8. Bake for 55–60 minutes, until center is slightly set but still jiggly.
9. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
10. Chill in refrigerator for at least 4 hours or overnight.
11. Top with whipped cream, banana slices, and crushed wafers before serving.
Pro Tip:
For clean slices, dip your knife in hot water and wipe between each cut—your cheesecake will look bakery-perfect 
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Creamy Banana Pudding Cheesecake
