BANANA PUDDING CHEESECAKE

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
4. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and sour cream until fully incorporated.
4. Pour the cheesecake filling over the cooled crust in the springform pan.

Step 3: Prepare the Banana Pudding Layer

1. Arrange the sliced bananas over the cheesecake filling.
2. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
3. Pour the pudding mixture over the sliced bananas, spreading it evenly.

Step 4: Bake and Chill

1. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set.
2. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
3. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to chill and set.

Step 5: Prepare the Topping

1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
2. Spread the whipped cream over the chilled cheesecake.
3. Garnish with sliced bananas just before serving.

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