### Instructions
#### 1. Prepare the Vanilla Wafer Crust:
* Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
* In a medium bowl, combine the finely crushed vanilla wafers, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined and crumbly.
* Press the mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
#### 2. Make the Banana Cheesecake Filling:
* In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
* Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana until just combined. Be careful not to overmix.
* Pour the cheesecake filling over the cooled vanilla wafer crust.
* Bake for 30-35 minutes, or until the edges are set and the center is slightly wobbly.
* Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours, or until thoroughly chilled.
#### 3. Prepare and Add the Banana Pudding Topping:
* In a medium bowl, whisk together the instant banana cream pudding mix and cold milk for 2 minutes, or until thickened.
* Spread the banana pudding evenly over the chilled cheesecake layer.
* Refrigerate for another 30 minutes, or until the pudding is fully set.
#### 4. Garnish and Serve:
* Once the pudding is set, carefully lift the cheesecake out of the pan using the parchment paper overhang.
* Slice into squares.
* Garnish each square with a slice of fresh banana, a dollop of whipped cream or cool whip, and a sprinkle of additional crushed vanilla wafers, if desired.
* Serve immediately and enjoy!
### Short Tips
* **Ripe Bananas are Key:** For the best banana flavor, use very ripe bananas (with brown spots) for both the mashed banana in the cheesecake and the sliced banana for garnish.
* **Don’t Overmix:** Overmixing the cheesecake filling can introduce too much air, leading to cracks. Mix until just combined.
* **Chill, Chill, Chill:** Adequate chilling time is crucial for both the cheesecake and the pudding to set properly, ensuring perfect squares.
* **Room Temperature Cream Cheese:** Make sure your cream cheese is softened to room temperature for a smooth, lump-free cheesecake filling.
* **Customizable Topping:** Feel free to get creative with your garnish! A drizzle of caramel or a sprinkle of toasted pecans would also be delicious.
