Creating the Banana Pudding Crunch Cheesecake can be easy if you follow these clear steps:

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Prepare Crust: In a mixing bowl, combine crushed vanilla wafers and melted butter. Press mixture into the bottom of a springform pan to form the crust.
3. Bake Crust: Bake in the preheated oven for 10 minutes. Remove and allow cooling.
4. Make Cheesecake Mixture:
– In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.
– Add vanilla extract, then beat in eggs, one at a time. Finally, mix in heavy cream until well combined.
5. Pour Cheesecake Layer: Pour the cheesecake mixture over the cooled crust, spreading it evenly.
6. Bake Cheesecake: Bake for 40-50 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for an hour.
7. Prepare Banana Pudding:
– In a separate bowl, whisk together milk and instant vanilla pudding mix until smooth. Allow to set for about 5 minutes.
– Gently fold in sliced bananas and lemon juice to prevent browning.
8. Layer Pudding: Once the cheesecake has cooled completely, spread the banana pudding mixture over the top of the cheesecake layer.
9. Make Crunch Topping: In a bowl, mix crushed vanilla wafers with melted butter and nuts (if using) until well combined. Sprinkle generously over the banana pudding layer.
10. Chill: Refrigerate the assembled cheesecake for at least 1-1.5 hours to allow it to set.
11. Serve: Once chilled, remove from the springform pan. Top with whipped cream and additional banana slices before slicing.

By following these steps, your Banana Pudding Crunch Cheesecake will be a delightful dish that impresses everyone!