Strawberry Banana Pudding Cheesecake (Print Version)

# Ingredients:

→ For the Vanilla Wafer Crust

01 - 2 cups crushed vanilla wafers
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ For the Banana Pudding Cheesecake Filling

04 - 2 (8 oz) blocks cream cheese, softened
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1 cup mashed ripe bananas (about 2 bananas)
09 - ½ cup sour cream
10 - 1 box (3.4 oz) banana pudding mix
11 - ½ cup heavy cream

→ For the Strawberry Layer

12 - 1 cup fresh strawberries, diced
13 - ¼ cup granulated sugar
14 - 1 tbsp lemon juice
15 - 1 tsp cornstarch mixed with 1 tbsp water (slurry)

→ For the Whipped Topping

16 - 2 cups heavy whipping cream
17 - ½ cup powdered sugar
18 - 1 tsp vanilla extract

→ For the Garnish

19 - Fresh strawberries, sliced
20 - Whole & crushed vanilla wafers

# Instructions:

01 - Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine crushed vanilla wafers, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
02 - Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool completely while preparing the filling.
03 - In a large bowl using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, mashed bananas, sour cream, banana pudding mix, and heavy cream. Beat until the mixture is smooth and well combined, with no lumps.
04 - Pour the batter over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 30 minutes to prevent cracking.
05 - Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
06 - In a medium saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices, about 5 minutes. Stir in the cornstarch slurry and continue cooking for 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.
07 - In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form, about 3-4 minutes. Be careful not to overbeat.
08 - Once the cheesecake is fully chilled, carefully remove it from the springform pan. Spread a layer of the whipped topping over the top of the cheesecake, leaving some for decorating if desired.
09 - Spoon the cooled strawberry topping over the whipped cream layer, spreading it evenly. Garnish with fresh sliced strawberries and whole or crushed vanilla wafers around the edges.
10 - Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

# Notes:

01 - Can be made up to 2 days ahead and stored in the refrigerator
02 - For best results, use very ripe bananas with brown spots for maximum flavor
03 - If you don't have a springform pan, you can use a deep pie dish instead
04 - To prevent the cheesecake from cracking, avoid overmixing the batter and use a water bath if desired

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