My Personal Chef

1½ cups Nilla wafers

4 medium bananas sliced

4 8 oz. packages softened cream cheese

1½ cups sugar

4 eggs

1 tablespoon vanilla extract

Crust:

2½ cups Nilla wafers cookies

½ cup melted butter

Pudding filling:

2 cups milk

1 tablespoon vanilla extract

3 tablespoons flour

3 egg yolks

½ cup sugar

In a pot on medium heat add sugar, flour, salt, vanilla and 1 cup of milk. Whisk together. In a small bowl whisk together remaining half of milk along with the eggs. Add that to the milk and stir constantly for 10 - 14 minutes until pudding thickness is achieved. Remove from heat and seat aside. Add half of bananas to custard.

Pour cookies into a food processor. Grind cookies until they look like sand. Pour crumbles into bowl, toss with melted butter until it looks like wet sand. Pour crumbs in a 10-inch spring form pan. Pack down with hands and bake at 300º for 10 minutes. Remove from oven and allow to cool.

Using a mixer cream together cream cheese, sugar and vanilla until smooth, scrape down bowl. Add eggs one at a time scrape down bowl in between adding eggs. Add remaining half of bananas to cheesecake batter along with 1½ cup of hand-crushed cookies and stir. Spray sides of pan with non-stick spray. Pour 2 cups cream cheese batter into the bottom of pan, pour custard on top of cheesecake batter and spread evenly add the rest of cheese cake batter on top, spread evenly and bake for 1 hour. Allow to cool. Serve with whipped cream.