Banana Cream Cheesecake: A Luscious and Creamy Delight

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is evenly coated and resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, making sure it’s compact and evenly distributed.
Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, mashed bananas, sour cream, and heavy cream, and beat until smooth and well combined.
Pour the cheesecake filling over the cooled crust and spread it evenly.
Bake the cheesecake for 50-60 minutes, or until the center is set and slightly firm to the touch. The edges should be golden brown.
Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours, or overnight, for the best results.
Step 3: Prepare the Banana Cream Topping
In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Once the cheesecake has set in the fridge, top it with a generous layer of whipped cream.
Garnish with banana slices and, if desired, crushed vanilla wafer cookies.
Serving and Storage Tips