Banana Pudding Crunch Cheesecake

Instructions:
Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a mixing bowl, combine crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
Create the Cheesecake Filling: In another mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until well combined and creamy.
Assembly: Pour the cheesecake filling over the crust in the springform pan, spreading it out evenly.
Prepare the Topping: In a small bowl, mix crushed vanilla wafers, chopped pecans, and melted butter for the topping. Sprinkle this mixture evenly over the cheesecake filling.
Bake: Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Remove the cheesecake from the oven and allow it to cool completely before refrigerating for at least 4 hours or overnight.

Serve: Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Indulge in the creamy banana pudding crunch cheesecake, savoring each delightful bite.