Ingredients:

  • 150g crushed Nilla wafers
  • 55g unsalted butter, melted
  • 25g granulated sugar
  • 680g full-fat cream cheese, softened
  • 200g granulated sugar
  • 120g sour cream, room temperature
  • 5ml vanilla extract
  • 3 large eggs, room temperature
  • 120g mashed overripe bananas
  • 8g cornstarch
  • 150g crushed Nilla wafers
  • 55g melted salted butter
  • 15g instant vanilla pudding mix (dry powder)
  • 240ml heavy whipping cream, chilled
  • 50g powdered sugar

Instructions:

  1. Combine crushed wafers, melted butter, and sugar. Press the mixture firmly into the bottom and 1-inch up the sides of the springform pan.
  2. Bake at 350°F (175°C) for 8 minutes. Remove and cool completely.
  3. Beat the softened cream cheese and sugar until airy and pale.
  4. Mix in the sour cream, vanilla extract, and mashed bananas until the batter is a uniform pale yellow.
  5. Add eggs one at a time on low speed and mix until just combined.
  6. Stir in the cornstarch to bind the banana moisture.
  7. Wrap the outside of the springform pan in two layers of heavy-duty foil.
  8. Place the pan in a roasting pan and fill the outer pan with boiling water until halfway up the sides of the cheesecake.
  9. Bake at 325°F (160°C) for 55–65 minutes. The edges should be set, and the center should have a slight wobble.
  10. Turn off the oven, crack the door open, and let the cake sit inside for 1 hour.