Ingredients:

Biscoff Cookie Crust:

• 250g crushed Biscoff cookies 
• 100g melted butter
• 1 tsp cinnamon
• pinch of salt

Caramelized Banana Puree:

• 180g ripe bananas, sliced into coins (about 1½ medium bananas)
•  25g (2 tbsp) unsalted butter
•  25g (2 tbsp) dark brown sugar

Banana Cheesecake Batter:

• 3 (8oz) packages of softened cream cheese
• 100g granulated sugar 
• 80g brown sugar
• 1 tbsp cornstarch
• 1 1/2 tsps vanilla 
• 1/4 tsp cinnamon
• 3 eggs
• 1 egg yolk
• 1/2 cup (120g) sour cream 
• caramelized bananas from above

For the Cheesecake Layering:

• 2 firm-ripe bananas, cut into ¼-inch coins
• 60g Biscoff cookie butter (melted/warmed)
• 30g coarsely crushed Nilla Wafers
• 30g Biscoff cookies 

Banana Pudding Topping for Decorating:

•  1 box (3.4 oz / 96g) instant banana cream pudding mix
•  360g (1½ cups) cold whole milk
•  240g (1 cup) heavy whipping cream 
•  20g (2 tbsp) powdered sugar
•  1 tsp vanilla extract

Instructions:

Prepare the Caramelized Bananas: 

1. In a skillet over medium heat, melt the butter and brown sugar together until bubbling. Add the banana coins and sea salt.
2. Cook for 3–5 minutes, turning the slices once or twice, until the bananas are soft, golden brown, and fragrant, and the sugar syrup has thickened.
3. Remove from heat and mash thoroughly with a fork (or blend with an immersion blender for a silky smooth finish).
4. Let the caramelized banana mixture cool to room temperature.

Make the Biscoff Cookie Crust:

1. Preheat the oven to 325F.
2. Line the bottom of a 9 inch cheesecake pan with parchment paper. This will make it easier for you to remove the cheesecake from the pan.
3. In a food processor, add in the Biscoff cookies and pulse the machine until a fine crumb forms.
4. In a medium mixing bowl, add in the finely crushed Biscoff cookie crumbs, cinnamon, salt, and the melted butter.
5. Stir until a wet sand texture forms.
6. Pour the entire crumb mixture to the prepared 9 inch cheesecake pan and evenly spread and press down the crumbs onto the bottom and sides of the pan.
7. Bake for about 10 minutes.
8. Remove the pan from the oven and set aside.

Make the Banana Cheesecake Batter:

1. In a small bowl, whisk granulated sugar, brown sugar, and cornstarch together to break up any lumps.
2. In a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the softened cream cheese on medium-low speed for 2 minutes until completely smooth. Scrape down the bowl.
3. Add the sugar-cornstarch mixture, cinnamon, and vanilla. Beat on low speed until smooth and fully combined.
4. Add the eggs and yolk one at a time, mixing on low speed just until each egg disappears. Mix in the sour cream and the cooled mashed caramelized banana until smooth. Do not over-whip.

Assemble and Bake:

1. Wrap the exterior of the 9 inch springform pan with 2–3 layers of heavy-duty foil (or use a silicone pan protector).
2. Pour half of the banana cheesecake batter over the par-baked crust; smooth the surface.
3. Add the sliced bananas and arrange them in a single layer over the batter. Drizzle warmed Biscoff cookie butter over bananas and sprinkle with some crushed Nilla Wafers.
4. Gently pour remaining cheesecake batter over the middle layer and smooth with an offset spatula.
5. Place the entire cheesecake pan inside a large roasting pan. Fill outer pan with boiling water 1 inch up the sides of the cheesecake pan. Bake at 325°F (160°C) for about 55 minutes, until the edges are set but the center wobbles slightly like gelatin.
6. Turn off oven, prop door open with a wooden spoon, and leave cheesecake inside for 1 hour. Remove from water bath and refrigerate for at least 8 hours (or overnight).
7. To unmold, use an offset metal spatula to release the cheesecake around the sides of the cheesecake pan. Unmold the ring and place the cheesecake onto a serving platter.

Decorating:

1. Whisk instant vanilla pudding with 360g cold milk for 2 minutes until thickened. Let sit 5 minutes.
2. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla to stiff peaks.
3. Gently fold the whipped cream into the vanilla pudding in two additions to form a light mousse.
4. Add some crushed Nilla Wafers, Biscoff cookies, and sliced bananas into the pudding and fold to combine.
5. Scoop the banana pudding on top of the cheesecake as decoration.
6. Garnish with whole Biscoff cookies, crushed Nilla Wafers, and melted Biscoff cookie butter drizzle before serving.
7. Enjoy!