Directions:
Preheat the oven to 180°C and grease a springform pan.
Crush the cookies in a food processor and mix with the melted butter. Press the mixture evenly into the bottom of the springform pan and place in the refrigerator to set.
In a large bowl, beat the cream cheese with the sugar until creamy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and sour cream and beat until well combined.
Pour the cream cheese mixture over the cooled biscuit base in the springform pan and smooth the surface.
Bake the cheesecake in the preheated oven for about 45-50 minutes or until set. Then let it cool completely.
While the cheesecake is cooling, prepare the banana pudding. In a saucepan, whisk together the milk, sugar, cornmeal, mashed bananas and egg yolks. Cook over medium heat, stirring constantly, until the mixture
thickens. Remove from heat and stir in the vanilla extract. Allow the banana pudding to cool slightly.
Spread the cooled banana pudding evenly over the cooled cheesecake.
Sprinkle the chopped nuts or cookie crumbs over the banana pudding.
Chill the cake in the refrigerator for at least 4 hours or overnight to allow it to set.
Serve and enjoy your banana pudding crunch cheesecake!
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