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Cover the springform pan with plastic wrap and stick it in the freezer while you prepare the rest. In a mixing bowl, using a hand mixer, beat the cream cheese and powdered sugar for 2-3 minutes until it's fluffy and combined well. Add in the banana cream pudding mix, sour cream, and vanilla extract.

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In separate bowl, whip heavy cream until soft peaks form. Add cream cheese mixture into beaten heavy cream mix on low speed just to combine. Add vanilla extract and mashed bananas and stir with spatula. Slice 2 bananas and layer in bottom of crust. Spread cheesecake filling over the sliced bananas.

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Grab the prepared Vanilla Wafer Crust from the refrigerator in a springform pan. Pour the banana pudding cheesecake filling into the prepared crust and spread out into an even layer. Refrigerate for 2-4 hours. Remove the outside ring of the springform pan. Pipe {or spread} whipped topping on top of the cheesecake.

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Instructions. In a medium mixing bowl, add crust ingredients, and stir until combined. Pour graham cracker mixture into a 9" pie dish. Use a flat-bottomed glass or cup to push down evenly in the dish. Bake at 350 for 5-7 minutes. Then set aside to cool completely. In a medium mixing bowl, add pudding and milk.

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Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.

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Add the heavy whipping cream and mix for about 4 minutes until it gets very thick. Add bananas: Slice bananas and place in a single layer in the bottom of the crust. Spoon the filling on top of the bananas and spread evenly in the pan. Carefully cover with plastic wrap and refrigerate at least 5 hours or overnight.

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Instructions. In a medium mixing bowl, whisk together the instant vanilla pudding and milk. Cover and refrigerate until thickened. In a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth. Reserve ¾ cup of the whipped topping and set aside.

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Press the crust into the bottom of a parchment lined 9 inch springform pan or onto the bottom of a parchment lined half cookie sheet. Place in the freezer while making the cheesecake filling. Whip together the cream and sugar until stiff peaks form. Set aside. In a separate bowl, mix the cream cheese until smooth.

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Beat cream cheese in a separate bowl until smooth. Mix in sugar, whipping cream, and vanilla. Fold pudding mixture with cream cheese mixture. Pour half of the pudding and cheesecake mixture into the prepared pie crust. Layer sliced bananas on pudding and cheesecake mixture. Spread remaining pudding and cheesecake mixture on top.

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Preheat oven to 350°F.**. Lightly grease a 9-inch round tart or pie pan. Combine the cookie crumbs and butter until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake for 12 minutes. Set aside to cool completely.

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Add cream cheese mixture to whisked double cream. Stir in mashed bananas. Step 4. Spoon the cream cheese mixture over the biscuit base. Ensure no banana is showing in the cheesecake layer (otherwise it will go black). Smooth down. Step 5. Add banana slices for the topping to lemon juice, mix well.

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In a large bowl or stand mixer, beat together softened cream cheese with vanilla and sugar. Add in mashed banana, mixing until smooth. Fold in frozen whipped topping, continuing to mix until no streaks remain and mixture is smooth. Spoon or pipe into prepared dishes. Top off with prepared whipped cream, drizzle with caramel sauce and garnish.

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Add the whipped cream and mix until smooth. Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight. Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.

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Assemble and garnish: Place banana slices on top of the cheesecake. Pour the thickened pudding over the bananas. Top everything with a thick layer of cool whip. Let the whole cake chill for at least 2 hours. Before serving, sprinkle a few more crushed Nilla wafers on top of the banana cheesecake.

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Add in one banana, and mix well into the cream cheese. Step 7: In a separate bowl, whisk together pudding mix and milk, until combined. Step 8: Add the pudding mixture to the cream cheese mixture, and mix well to combine. Step 9: Add the cool whip, and mix again, until everything is incorporated. Step 10: Pour the cheesecake filling into your.

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Instructions. In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon. In the bowl of an electric mixer, beat cream cheese smooth, scraping down the sides when needed. Add in mashed banana and beat until completely combined.