Banana Pudding Crunch Cheesecake

Instructions:
Preheat your oven to 350°F (175°C).
For the crust, mix graham cracker crumbs, peanuts, walnuts, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan and set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating.
Beat in the eggs one at a time, ensuring they are well incorporated.
Mix in the mashed bananas, banana pudding mix, vanilla extract, and a pinch of salt until the mixture is smooth.
Fold in the crushed graham crackers for that extra crunch.
Pour the filling over the crust and smooth the top with a spatula.
Bake for about 55-60 minutes or until the center is just set and the top appears slightly golden.
Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
Once cooled, refrigerate for at least 4 hours, preferably overnight.
Before serving, garnish with banana slices, additional crunch, and chopped peanuts.