Banana Pudding Cream Cheese Cheesecake with Fudge Brownie Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 1 container of Norman's Kosher Cholov Yisroel Cream Cheese (8oz)
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 cup heavy cream
• 1/2 cup fudge brownie crumbles

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Combine graham cracker crumbs and melted butter in a bowl, then press evenly onto the bottom of the pan.
3. Bake crust for 10 minutes until golden. Remove and set aside to cool.
4. In a bowl, beat the cream cheese and sugar until smooth using an electric mixer.
5. Add mashed bananas, eggs, vanilla, flour, and salt to the mixture, beating until smooth.
6. Add heavy cream and continue to beat until combined.
7. Pour the mixture over the cooled crust.
8. Bake at 325°F for 45-50 minutes or until the center is almost set.
9. Remove cheesecake from the oven and allow it to cool at room temperature.
10. Refrigerate the cheesecake for at least 3 hours or overnight to firm it up.
11. In a small bowl, crumble fudge brownies into small pieces.
12. Spread the fudge brownie crumbles over the top of the cheesecake before serving.
13. Slice and enjoy!