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Directions

Preparation:

1. Preheat Oven: Preheat the oven to 325°F (163°C).

Prepare the Crust:

1. Line the Pan: Line the bottom of a 9-inch springform pan with parchment paper.

2. Crush Nilla Wafers: Crush the Nilla wafers in a food processor or blender until they resemble fine crumbs.

3. Mix Crust Ingredients: In a medium-sized mixing bowl, combine the crushed Nilla wafers and granulated sugar.

   Stir until well combined. Add the melted butter and mix until all of the crumbs are moistened

4. .Form Crust: Scoop the mixture into the prepared springform pan and firmly press it down into an even layer.

5. Bake Crust: Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling.

   Keep the oven temperature at 325°F (163°C).

Prepare the Cheesecake Filling:

1. Boil Water: Place a large pot of water on the stove to boil for the water bath.

2. Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth (about 1 to 2 minutes).

3. Add Bananas and Sour Cream: Add the mashed banana and sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed.her.

4. Mix Dry Ingredients: Add the granulated sugar, banana cream pudding mix, and pure vanilla extract and mix until well combined (about 30 to 60 seconds).

5. Add Eggs: Lightly beat the eggs in a separate small mixing bowl. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined.

   Use a rubber spatula to turn the filling a few times to ensure everything is fully mixed toget

Assemble and Bake:

1. Prepare Pan: Secure the bottom of the springform pan with 2 to 3 layers of aluminum foil to prevent water from entering the pan while baking. Place the wrapped springform pan in an oven bag and roll the sides down.

2. Pour Filling: Pour the cheesecake filling into the springform pan and smooth it out into one even layer.

3. Prepare Water Bath: Add the boiling water to a large roasting pan until it is about 1-inch deep.

   Carefully place the wrapped springform pan into the roasting pan.

4. Bake Cheesecake: Transfer the roasting pan with the cheesecake to the oven and bake for 70 to 80 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly.

5. Cool in Oven: Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.

6. Cool Completely: Remove the cheesecake from the oven and transfer to a wire rack to cool completely.

   Once cooled, cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight.

Assemble the Cheesecake:

1. Release from Pan: Once the cheesecake is completely cooled and chilled, run a thin knife around the outside of the cheesecake to loosen it from the pan.

   Carefully release the springform pan.

2. Decorate: Decorate the cheesecake with a generous amount of homemade whipped cream, sliced bananas, and Nilla wafers.