Banana Pudding Cheesecake

Preheat the oven to 350°F.

To make the crust, in a medium bowl combine crushed cookie crumbs and butter. Press into the bottom of an 8-inch springform pan.

Place mashed bananas, cream cheese, eggs, granulated sugar, and sour cream into a blender. Blend until smooth and pour the mixture into the prepared crust. Bake for 45 minutes or until set. Turn the oven off, open the door slightly, and let cool for 1 hour.

Transfer to the fridge and cool for at least 2 hours or overnight.

For the pudding mixture, whisk together milk and vanilla pudding mix. Set aside. In a separate bowl, beat the whipping cream until soft peaks form. Fold ½ cup of the whipped cream into the pudding mixture.

Refrigerate at least 4 hours.

Slice the remaining bananas and place over the cheesecake layer. Sprinkle with the crushed Nilla Wafers and top with the vanilla pudding. Decorate the top with remaining whipped cream, banana slices, and cookies before serving.