🍌 Creamy Banana Pudding Cheesecake 🍰  
Your family will thank you for bringing this creamy dream to the table—don't wait too long; slices disappear quickly!  

🍽️ Ingredients 🍽️  

For the Crust:  
- 1/4 cup granulated sugar  
- 2 cups crushed vanilla wafers or graham crackers  
- 1/2 cup unsalted butter, melted  

For the Cheesecake Filling:  
- 1 cup granulated sugar  
- 24 oz cream cheese, softened  
- 1 tsp vanilla extract  
- 3 large eggs  
- 1/2 cup sour cream  
- 1/2 tsp banana extract (optional, for that extra banana goodness!)  
- 1/2 cup heavy cream  

For the Banana Pudding Layer:  
- 1 packet (3.4 oz) banana-flavored instant pudding mix  
- 2 ripe bananas, thinly sliced  
- 1 3/4 cups cold milk  

For the Whipped Cream Topping:  
- 2 tbsp powdered sugar  
- 1 cup heavy whipping cream  
- 1/2 tsp vanilla extract  

For Garnish:  
- Banana slices  
- Vanilla wafers or crushed cookies  

🧑‍🍳 Directions 🧑‍🍳  

1. Prepare the Crust  
   Preheat the oven to 325°F (165°C). In a medium-sized bowl, combine the crushed vanilla wafers or graham crackers with granulated sugar and melted butter. Mix thoroughly until the texture resembles wet sand. Firmly press this mixture into the base of a 9-inch springform pan. Bake for 10 minutes, then set it aside to cool completely.  

2. Make the Cheesecake Filling  
   Beat softened cream cheese and sugar together in a large bowl until smooth and creamy. Add eggs one by one, mixing well after each addition. Then fold in sour cream, heavy cream, vanilla extract, and banana extract (if using) until fully combined. Pour this creamy mixture over the cooled crust, spreading it evenly with a spatula.  

3. Bake the Cheesecake  
   Wrap the bottom of the springform pan in foil to avoid leaks. Place the pan in a large roasting pan and pour hot water into the roasting pan until it’s halfway up the side of the springform pan. Bake for 55–65 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Remove it, then refrigerate for at least 6 hours, preferably overnight.  

4. Create the Banana Pudding Layer  
   Whisk the banana-flavored instant pudding mix with cold milk in a medium bowl and let it sit for about 5 minutes to thicken. Spread the prepared pudding over the chilled cheesecake, creating a smooth layer. Place thinly sliced bananas on top of the pudding layer.  

5. Whip the Cream and Assemble  
   In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Either spread or pipe this whipped cream over the banana pudding layer for a beautiful finish.  

6. Add Garnish and Serve  
   Decorate the cheesecake with additional sliced bananas, vanilla wafers, or crushed cookies. Slice it up, serve, and watch your loved ones savor every bite!  

🍎 Nutritional Information 🍎  
Per Serving (approximately 12 servings):  
- Calories: 420  
- Carbohydrates: 38g  
- Protein: 6g  
- Fats: 29g  
- Sugars: 27g  

💡 Tips and Tricks 💡  
- Always use ripe, firm bananas to avoid browning and mushiness.  
- For clean slicing, pop the cheesecake into the freezer for about 20 minutes before cutting.  
- Store leftovers in an airtight container in the refrigerator for up to 3 days for optimal flavor and texture.  

⏳ Preparation time 🍰   
Preparation time: 20 minutes | Cooking time: 65 minutes | Chill time: 6 hours | Servings: 12