BANANA CREAM CHEESECAKE

Heat the oven to 350 degrees Fahrenheit. Oil a springform pan that is 9 inches in diameter.

Melt the butter and whisk in the sugar and graham cracker crumbs in a mixing basin. Gather half of the mixture and put it away. Cover the bottom of the prepared springform pan with the remaining mixture and press down firmly; the mixture should begin to rise up the sides of the pan.

Preheat oven to 7 minutes before baking. Permit to cool entirely before stuffing.

Half of the sliced bananas should be placed in the cooled crust. Put aside.

The filling is made by beating the cream cheese and sugar with an electric mixer until they are smooth. Mix in two cups of Cool Whip. Disperse the mixture over the layer of bananas.

Top the cream cheese mixture with the remaining bananas.

Combine the milk and instant pudding mix in a another bowl and stir to combine. Delay setting for two minutes. Mix in the rest of the Cool Whip. Dot the banana layer with the mixture.

Cover with the rest of the crust crumbs.

Chill for at least four hours before cutting and serving.