Banana Pudding Crunch Cheesecake

For the Topping:

– 1 cup crushed vanilla wafers

– 1/4 cup chopped pecans

– 2 tablespoons unsalted butter, melted

Instructions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a mixing bowl, combine the crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared springform pan.

3. In another mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

4. Add the mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until well combined and creamy.

5. Pour the cheesecake filling over the crust in the springform pan, spreading it out evenly.