Banana Pudding Cheesecake with New York-Style Filling and Chocolate Ganache Topping Recipe

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 3 ripe bananas, mashed
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 12 oz semisweet chocolate chips
• 3/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix the vanilla wafer crumbs and melted butter together, then press firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool.
3. In a large mixing bowl, beat the mashed bananas and softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add the granulated sugar and beat until creamy.
5. Add the eggs one at a time, mixing well after each addition. Then, add the heavy cream and vanilla extract and mix until well combined.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake for 60-70 minutes or until the cheesecake is set but still slightly jiggly in the center.
8. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
9. In a small saucepan, heat the heavy cream until scalding hot, then pour over the semisweet chocolate chips. Let sit for a few minutes before whisking until smooth.
10. Pour the chocolate ganache over the cheesecake and spread to cover the top. Chill for another hour before serving.