Step 1

Preheat oven to 350°.

Step 2

Line a standard 12 cup muffin tin with muffin liners.

Step 3

Mix together cookie crumbs, sugar, and butter, until it resembles wet sand.

Step 4

Place about 2 tablespoons of crust mixture into each lined muffin tin. Use the back of a small spoon to compact the crust mixture into the bottom of liner.

Step 5

Bake for 5-8 minutes until lightly brown.

Step 6

Remove from oven to cool.

Step 7

Reduce oven temperature to 325°.

Step 8

Beat cream cheese until smooth and creamy. Slowly beat sugar into cream cheese until well combined.

Step 9

Mix in mashed banana and vanilla.

Step 10

Scrape sides of bowl well.

Step 11

Beat in eggs 1 at a time. Scrape sides of bowl between each addition.

Step 12

Divide batter evenly over crust in muffin cups.

Step 13

Bake for 20 minutes.

Step 14

Turn oven off and crack oven door for 5 more minutes.

Step 15

Move pan to a cooling rack to cool completely.

Step 16

Refrigerate until cold.

Step 17

If desired garnish each cooled Banana Pudding Cheesecake with sweetened whipped cream, a mini nilla wafer and a slice of banana before serving.