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Export 17 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
Step 2
Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
Step 3
Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
Step 4
Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
Step 5
In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
Step 6
Pour the banana bread mixture over the crust and spread evenly with a spatula.
Step 7
Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 8
Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
Step 9
Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
Step 10
Add the eggs, 1 at a time, beating well after each addition.
Step 11
Pour the cheesecake filling over the banana bread crust.
Step 12
Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
Step 13
Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
Step 14
Slice and serve.
Step 15
Enjoy!
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