Banana Pudding Cheesecake with New York Style Filling and Whipped Cream Topping

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Ingredients:

• 1.5 cups of vanilla wafers, crushed
• 0.5 cup of unsalted butter, melted
• 2 ripe bananas, mashed
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup cornstarch
• 1 cup heavy cream, whipped

Instructions:

1. Preheat your oven to 325°F.
2. In a mixing bowl, combine the melted butter and crushed vanilla wafers. Mix in the mashed bananas until the mixture is well combined.
3. Press the wafer mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
4. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it is smooth and creamy.
5. Add the sugar and continue beating until the mixture is light and fluffy.
6. Beat in the eggs, one at a time, and then add the vanilla extract. Gradually beat in the sour cream and cornstarch until well combined.
7. Pour the filling onto the prepared crust and bake for approximately 50 minutes or until the edges are set but the center is still slightly jiggly.
8. Remove the cheesecake from the oven and cool it to room temperature. Chill in the refrigerator for at least two hours or overnight.
9. Top the chilled cheesecake with whipped cream before serving.