Directions
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Preheat the oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture evenly into the bottom of a 23 cm springform pan and bake for 10 minutes. Once done, allow it to cool completely.
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Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add in the sugar and mix well. Then, add the eggs one at a time, mixing well after each addition. Next, blend in the mashed bananas, vanilla extract, lemon juice, and sour cream until the mixture is completely homogeneous.
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Assemble the cheesecake. Pour the banana cream filling over the cooled graham cracker base. To create a tremendous texture contrast, ensure the filling is evenly distributed.
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Bake the cheesecake. Place the springform pan into a larger pan and fill the outer pan with hot water. This creates a gentle steam that helps to bake the cheesecake evenly. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Once baked, remove from the oven and chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
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Make the topping. In a medium bowl, whisk the instant banana pudding mix with the cold milk until thickened. In another bowl, whip the cold cream with the powdered sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the pudding mixture, creating a tremendous volume of light, airy topping.
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Finish and serve. Spread the whipped cream topping over the cooled cheesecake, smoothing it out gently. Garnish generously with fresh banana slices, additional whipped cream, and crushed cookies or graham crackers if desired. Chill the cheesecake for another 30 minutes before slicing and serving cold.
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