Instructions

• Preheat oven to 300F degrees.
• In the bowl of a stand mixer (or using a handheld electric mixer), combine 2 (8 ounce) blocks cream cheese, softened to room temperature and ½ cup sugar until smooth (about 2 minutes on medium speed).
• Add in 2 large eggs and mix until combined.
• Add the powdered 3.4 ounce box banana cream instant pudding to the cream cheese mixture.
• If you are using a stand mixer, it's really important that you scrape down the sides of your mixing bowl often. Mix until combined. Batter will be thick.
• Put 15 vanilla wafers into ziploc bag, and crush using your hands or a rolling pin. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it.
• Gently fold the wafers into the cheesecake batter.
• Spread batter into 1 store-bought 10-inch graham cracker crust. Bake in the oven for about 55-60 minutes.
• It'll be a bit puffy when you first take it out of the oven but will settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving.