Pie Crust

Ingredients:

• 11 oz. Nilla Wafers
• 4 tablespoons unsalted butter

Directions:

1. Mix Nilla Wafers and melted butter in a food processor or mixer until crumbly.
2. Oil a 9-inch springform pan on all sides and the bottom.
3. Gently pat the cookie mixture evenly into the bottom of the pan.
4. Place in the freezer until needed.

Banana Cream Cheese Filling

Ingredients:

• Prepared Nilla Wafer Pie Crust
• 32 oz. Cream Cheese
• 1 (3.4 oz) box banana cream pudding mix
• 4 eggs
• 1 cup sugar

Directions:

1. Preheat the oven to 300°F (150°C).
2. In a mixing bowl, combine cream cheese and sugar until smooth.
3. Add eggs and mix well.
4. Incorporate the banana pudding mix and blend thoroughly.
5. Pour the mixture into the prepared pie crust, spreading evenly.
6. Bake for 55–60 minutes or until the center is set.
7. Allow the cheesecake to cool at room temperature for 1 hour.
8. Place the cheesecake in the fridge for 2 hours.
9. Transfer to the freezer for 1 hour before serving.

Grand Marnier Caramel Drizzle

Ingredients:

• 1 cup white sugar
• 1/2 cup milk
• 1/4 cup Grand Marnier

Directions:

1. Heat sugar in a saucepan over medium-high heat.
2. Stir with a whisk as the sugar begins to melt.
3. Once the sugar boils, stop stirring and let it turn a dark amber color.
4. Remove the pan from heat and carefully add milk and Grand Marnier.
5. Mix well and let the caramel cool to room temperature.

Serving Suggestion

Drizzle the cooled Grand Marnier caramel over the chilled cheesecake before serving. Garnish with whipped cream or fresh banana slices for an extra touch of elegance.

This dessert is perfect for holidays, celebrations, or anytime you want to indulge in something truly decadent.