Instructions

• Preheat the oven to 325°F (160°C), or 140°C for a fan oven.
• Place the ?111-ounce box (312g) Nilla wafers in a food processor and crush to fine crumbs. Reserve ½ cup of the crumbs for garnish and leave the rest in the processor bowl.
• In a medium bowl, combine the remaining Nilla wafer crumbs with 5 tablespoons (70g) unsalted butter, melted, stirring until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan. Set the prepared crust aside.
• Wrap the outside bottom and sides of the springform pan tightly with two layers of foil to prevent water from seeping in during baking.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 24 ounces (680g) cream cheese, softened to room temperature, on medium-high speed until smooth and free of lumps.
• Add 1 cup (200g) granulated sugar and 3 tablespoons (23g) all-purpose flour to the cream cheese and beat until the mixture is smooth.
• Add 1 teaspoon (5ml) pure vanilla extract.
• Add the 4 large eggs, room temperature, one at a time, beating on low to medium speed and scraping the bowl as needed; beat each egg only until just incorporated.
• Add ¼ cup (60g) sour cream, room temperature, and mix until smooth. Gently fold in 1 cup (240g) mashed ripe bananas (about 2 medium bananas) with a spatula until evenly distributed.
• Pour the cheesecake batter into the prepared crust and smooth the top.
• Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
• Bake the cheesecake in the preheated oven for 50–60 minutes, or until the edges are set and the center is still slightly wobbly.
• Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
• Remove the roasting pan from the oven, lift out the springform pan from the water bath, unwrap the foil, and let the cheesecake cool completely to room temperature on a wire rack.
• While the cheesecake cools, make the banana pudding: In a medium saucepan, whisk together ¾ cup (150g) granulated sugar, ¼ cup (30g) all-purpose flour, and ½ teaspoon salt.
• Add the 3 large eggs to the dry mixture and whisk until smooth. Gradually whisk in 1 cup (240ml) whole milk and 1 cup (240ml) heavy cream until combined.
• Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Continue stirring for 30–60 seconds after it begins to boil, then remove from the heat.
• Stir in 3 tablespoons (42g) unsalted butter and 1 teaspoon (5ml) pure vanilla extract until the butter is melted and the pudding is smooth. Let the pudding cool off the heat for 15 minutes.
• Slice 1–2 bananas and arrange the slices in a single layer over the cooled cheesecake.
• Pour the cooled (still pourable) banana pudding over the banana slices on the cheesecake and smooth the top with a spatula.
• Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, until fully chilled and set.
• Before serving, garnish with the reserved ½ cup Nilla wafer crumbs, additional whole Nilla wafers, banana slices, and whipped cream as desired.