01 -
Preheat the oven to 163°C. Combine crushed vanilla wafers with melted butter until evenly moistened. Press the mixture firmly into the base of a 23 cm springform pan.
02 -
In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate mashed bananas and vanilla extract to blend thoroughly.
03 -
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold in banana pudding mix, ensuring a smooth consistency.
04 -
Carefully fold the banana cream mixture into the cream cheese batter until fully integrated. Pour the combined batter over the prepared crust, smoothing the top.
05 -
Place the pan on the centre rack and bake for 50–55 minutes or until the edges are set and the centre is slightly wobbly.
06 -
Remove from the oven and allow to cool to room temperature. Cover and chill in the refrigerator for a minimum of 4 hours to set completely.
07 -
Before serving, garnish with freshly sliced bananas and extra vanilla wafers as desired.