• Pull cream cheese and eggs out 2 hours prior to making cheesecake.
• Pre-heat oven to 350 degrees.

Crust

• To a food processor, add vanilla wafers and pulse until coarse crumbs. Add to a large bowl and mix in melted butter and sugar.
• To an 8×8 or 9×9 lined with parchment paper, press crust into the bottom and up the side. Bake for 10-12 minutes.

Caramelized Bananas

• While crust is baking, to a medium pan over medium heat, melt butter and brown sugar. Stir till it becomes a thick sauce. Add in bananas and cook for 3-5 minutes. Flipping halfway. Make sure the heat is not too high as the sugar mixture will burn.
• Once the crust is finished, let it cool for 5-10 minutes. Layer the bottom of the crust with the caramelized bananas.

Caramel Sauce

• With the left-over sauce in the pan, add heavy cream. Stir till bubbly. Remove sauce from pan and refrigerate till the cheesecake is ready to serve. (When ready to serve, microwave in 20 second increments till pourable)

Cheesecake Filling

• In the bowl of a mixer, add cream cheese and sugar. Mix for 3-5 minutes on medium speed till creamy. Add in vanilla and eggs. Mix till combined. Add in mashed bananas and mix till incorporated.
• Pour over caramelized bananas and crust. Bake cheesecake for 30-35 minutes. The top should be light brown and have a little jiggle to the middle.
• Let cheesecake sit on the counter for 1-2 hours till completely cooled then place in the refrigerator for at least 4 hours. Overnight for the best result.

Whipped Cream

• To the bowl of a mixer, add whipped cream, powdered sugar, and vanilla. Whip on high for 3-5 minutes till stiff peaks.

Eaten Time!

• Cut into portion size squares. Top with homemade whipped cream, sliced bananas, whole vanilla wafers, drizzle of the caramel sauce, and a sprinkle of crushed vanilla wafers.