BANANA PUDDING CHEESECAKE

In a large bowl, beat cream cheese until smooth.

Add sugar and flour, mixing well.

Beat in eggs, one at a time, then mix in sour cream and vanilla extract.

Gently fold in the banana mixture.

Bake the Cheesecake:

• Pour filling over the cooled crust and smooth the top.

• Bake for 1 hour or until the center is nearly set (slightly jiggly).

• Let cool completely at room temperature.

Add Pudding Layer:

• Whisk banana pudding mix with milk until thickened.

• Spread evenly over the cooled cheesecake.

Chill & Serve:

• Refrigerate for at least 4 hours (or overnight).

• Before serving, top with whipped cream and a sprinkle of vanilla wafer crumbs.