1️⃣ Prepare the crust: Grease a 9-inch springform pan with butter or shortening. Add vanilla wafers and brown sugar to a food processor. Blend the wafers into fine crumbs, then slowly pour in the melted butter while running the processor at low speed until the crumbs are coated and clump together. Press the crumbs firmly into the bottom of the springform pan, and place it in the freezer for 20 minutes. ❄️

2️⃣ Make the cheesecake filling: While the crust is freezing, use an electric mixer to blend the softened cream cheese and powdered sugar in a large bowl until smooth. Add the pudding mix and yogurt, mixing until combined. Then, gently mix in 8 ounces of whipped topping at low speed until the mixture is thick and smooth. 🍥

3️⃣ Assemble the cheesecake: Arrange banana slices in a single layer over the frozen crust. Spoon the banana pudding cheesecake filling over the bananas and smooth it out evenly. Spread the remaining 8 ounces of whipped topping over the cheesecake. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. ⏳

4️⃣ Serve: When ready to serve, run a thin knife around the edge of the cheesecake and carefully release the outer ring of the springform pan. Garnish with whipped cream, vanilla wafers, or banana slices, and serve chilled. 🍌🍰