Banana Pudding Cheesecake

Makes one 9-inch cheesecake

Crust 

3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan 

2 cups vanilla wafers 

2  teaspoons granulated sugar 

¼ teaspoon kosher salt 

Filling 

16 ounces (2 standard package) cream cheese, room temperature 

2 ripe bananas 

½  cup sweetened condensed milk 

4 large eggs, room temperature 

1 teaspoon kosher salt 

1 vanilla bean, split lengthwise 

Vanilla Pudding Whipped Cream and Assembly 

1 cup heavy cream, chilled 

2 tablespoons confectioners’ sugar 

2 tablespoons instant vanilla pudding mix 

1 ripe banana 

1.Preheat the oven to 325°F. Place a deep baking pan on the bottom rack of the oven and fill with water. Position the other rack in the middle of the oven, directly over the water-filled pan. Lightly coat the inside of a springform pan with butter; reserve. 

2.Prepare the crust. Add the cookies, sugar, and salt to the work bowl of the food processor fitted with the metal chopping blade. Pulse about 10 times to chop, then process to finely grind, about 20 seconds. Add the butter and pulse about 5 times to combine. Remove and press into the bottom of the prepared pan. Reserve. 

3.Prepare the filling. Clean the bowl and blade. Add the cream cheese to the work bowl fitted with the chopping blade. Pulse about 5 times, scrape down sides of bowl, and then process for 30 to 35 seconds until creamy. Add the bananas and sweetened condensed milk and pulse a few times, and then process until smooth, stopping to scrape down the sides of the bowl as needed. With the unit running, add the eggs, one at a time, until combined. 

4.Stop the unit to add the salt and vanilla bean seeds. Pulse until combined, scraping down as needed. 

5.Pour the cream cheese mixture into the prepared pan. If any of the water in the pan has evaporated from the oven, add more. Place the springform pan on the middle rack. Bake for 55 minutes and then turn the oven off and slightly crack open the oven door, leaving the cheesecake in the oven for an additional hour. Transfer the pan to a rack to cool completely, then cover and refrigerate for at least 8 hours. 

6.When you are ready to top the cheesecake, insert the metal chopping blade into the clean work bowl of the food processor. Pulse the cream, confectioners’ sugar, and instant pudding until soft peaks form, about 30 seconds. Slice the banana and spread over the chilled cheesecake. Spread the whipped topping over the bananas. Chill, uncovered, at least 1 hour before serving.