Ingredients:

  • 2.5 cups Nilla Wafer crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 32 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup overripe bananas, mashed
  • 0.25 cup sour cream
  • 1 tsp pure vanilla extract
  • 0.5 tsp fresh lemon juice
  • 4 large eggs, room temperature
  • 1 cup heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 15 whole Nilla Wafers
  • 1 fresh banana, sliced

Instructions:

  1. Preheat oven to 180°C. Combine Nilla Wafer crumbs, 2 tablespoons sugar, salt, and melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake for 10 minutes until toasted. Set aside to cool completely.
  3. Reduce oven temperature to 160°C. In a stand mixer with a paddle attachment, beat the cream cheese and 1 cup of sugar until completely smooth and aerated.
  4. Mix in the mashed bananas, sour cream, vanilla extract, and lemon juice until well combined.
  5. Add eggs one at a time, mixing on low speed just until incorporated to avoid adding excess air.
  6. Pour the batter into the cooled crust and smooth the top.
  7. Bake for 1 hour 15 minutes. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  8. Refrigerate for at least 6 hours.
  9. Before serving, whip heavy cream and powdered sugar to stiff peaks. Top the cheesecake with whipped cream, whole Nilla Wafers, and fresh banana slices.