Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
In a mixing bowl, combine the crushed vanilla wafer cookies and melted butter until well blended.
Press the mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined and smooth.
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Set aside.
Step 3: Prepare the Banana Pudding Layer
In a medium bowl, whisk together the mashed bananas and whole milk until smooth.
Add the instant vanilla pudding mix and whisk vigorously for about 2 minutes, until the mixture starts to thicken.
Gently fold in the whipped heavy cream until fully incorporated.
Spread the banana pudding mixture over the cheesecake layer in the baking pan, smoothing the top with a spatula.
Step 4: Chill and Serve
Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or until set.
Once chilled and set, remove the Banana Pudding Cheesecake Squares from the pan using the edges of the parchment paper. Cut into squares.
Garnish with crushed vanilla wafer cookies and sliced bananas if desired. Serve chilled and enjoy!
Tips and Tricks
Softened Cream Cheese: Ensure the cream cheese is softened at room temperature to avoid lumps in the cheesecake filling.
Whipped Cream Technique: Whip the heavy cream until stiff peaks form for a light and airy banana pudding layer.
Make-Ahead Option: These squares can be made a day in advance and stored covered in the refrigerator until ready to serve.