Banana Pudding Cheesecake

Step 1 -In a large bowl, using a hand mixer or in a stand mixer fitted with the whisk attachment, beat the cream cheese until fluffy and no clumps remain.

Step 2 -Add the sugar and beat until combined.

Step 3 -Add the heavy cream and the vanilla, and beat until medium-stiff peaks form. Set aside.

Step 4 -In a medium bowl, whisk together the pudding mix and the milk.

Step 5 -Let the pudding stand for 3 minutes in the refrigerator until thickened.

Step 6 -Fold the pudding mixture into the cheesecake mixture until combined.

Step 7 -Pour half of the filling mixture into the graham cracker crust.

Step 8 -Add a single layer of the 3 sliced bananas and the 30 vanilla wafer cookies.

Step 9 -Pour the remaining filling mixture into the graham cracker crust over the banana-wafer layer, smoothing out the top.

Step 10 -Refrigerate until the cheesecake is firm, at least 6 hours, and up to overnight. If the cheesecake still feels too soft to slice, transfer it to the freezer for up to 1 hour.

Step 11 -Before serving, top with dollops of the whipped topping around the outer edge of the cheesecake. Top each dollop with 1 of the remaining banana slices and 1 of the remaining whole vanilla wafer cookies.

Step 12 -Garnish the whole cheesecake with the remaining crushed vanilla wafer cookies.

Step 13 -Slice and serve cold.