11 oz vanilla wafers
8 tbsp unsalted butter melted
2 large egg yolks lightly beaten
1/3 cup granulated sugar
2 tbsp all-purpose flour
dash of salt
1 1/2 cups heavy whipping cream
1/2 tsp banana or vanilla extract
16 oz cream cheese softened
1/2 cup granulated sugar
2 tbsp heavy whipping cream
1 tsp vanilla extract
Whipped Cream Topping
2 cups heavy whipping cream
1 1/2 cups powdered sugar
2 whole bananas sliced
1/4 cup vanilla wafers crushed, for garnish
banana chips for garnish optional


Lightly spray a 9-inch springform pan with cooking spray.
Using a food processor, grind the vanilla wafers into fine crumbs.
Combine the melted butter and crumbs in a medium-size bowl and stir with a fork until the butter is fully incorporated.
Press the crumbs onto the bottom and up the sides of the prepared pan to create a thick crust. I went about half an inch up the side of the pan.
Refrigerate crust for at least 30 minutes
In a medium-size bowl, whisk together the sugar, flour, and salt.
Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain. Whisk in remaining heavy whipping cream and vanilla extract.
Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.
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 vigorously to temper.
Immediately pour the eggs into the saucepan and continue whisking over medium-low heat.
After several minutes, the pudding will start to thicken and bubble. Remove from heat.
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.
Let cool for 30 minutes at room temperature before transferring to refrigerator. Chill for 2 more hours.
Beat softened cream cheese on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as necessary.
Slowly add the sugar and continue beating until combined.
Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
Pour cheesecake filling into chilled pie crust, cover, and refrigerate for 2 hours.

Whipped Cream Topping
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.
Slice the bananas 1/4-inch thick and place the slices on top of the chilled cheesecake.
Carefully spread the chilled pudding over the top of the bananas using an offset spatula.
Spread the whipped cream on top reserving about 1 1/2 cups to pipe along the border.
Top with crushed vanilla wafers and banana chips if desired.
Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.