Banana Pudding Cheesecake

1. Process 2 cups vanilla wafers in a food processor until they reach a fine crumb. Add butter and 2 tablespoons granulated sugar and continue processing until crumbs hold together when pinched.
2. Pour crumbs into a 7-inch springform pan or push pan and use the flat bottom of a glass to press into an even layer and up the edges of the pan. Place the pan in the freezer to set while preparing the cheesecake.
3. Beat cream cheese in a stand mixer fitted with a paddle until light and smooth. Add 1/2 cup granulated sugar, sour cream, banana pudding mix, and vanilla extract and continue beating until incorporated. Add eggs and flour and continue beating until just incorporated. Over-mixing will make the cheesecake over-aerated and cause it to overflow.
4. Stir smashed banana into the batter using a spoon. Crumble 3 vanilla wafer cookies and stir into batter.
5. Remove pan from freezer and pour cheesecake mixture into pan. Cover with aluminum foil.
6. Pour 2 cups water into inner steel pot of a pressure cooker. Place trivet in inner steel pot. Place cheesecake pan on trivet.
7. Lock pressure cooker lid in place and set steam vent to Sealing. Select Cake and cook on High Pressure for 30 minutes. Turn steam vent to Venting to quick-release pressure.
8. Remove cheesecake and allow to rest at room temperature for at least 1 hour. Remove foil, if there is any moisture on the cheesecake, use a paper towel to gently absorb the moisture.
9. Refrigerate cheesecake until set, at least 2 hours, but preferably overnight.
10. Run a paring knife along the edges between the cheesecake and the pan. Remove cheesecake from pan and transfer to a serving plate.
11. Spread Cool Whip over the cheesecake and garnish with crushed vanilla wafers.

Mealthy Tip: If you prefer to make homemade whipped cream to top your cheesecake, try using the recipe from our Pumpkin Pie Cheesecake. Be sure to get the correct size box of pudding - there are two sizes and you want the smaller 3.4 ounce package!