Stepwise Method: Banana Pudding Cheesecake Bars

• Start by crushing 2 cups of vanilla wafers into fine crumbs using a food processor or by placing them in a plastic bag and pounding with a rolling pin. In a medium bowl, combine these crumbs with 2 tablespoons of granulated sugar. Pour in the melted and cooled 2/3 cup salted sweet cream butter and mix until the crumbs are evenly coated and hold together when pressed.
• Transfer the crumb mixture into your 9x13-inch pan. Use the bottom of a measuring cup or your hands to firmly press the crust into an even layer. Pop it into the fridge while you prepare the filling to help it set.
• In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add 1/3 cup granulated sugar and continue beating until fully incorporated. In a separate bowl, whisk together the banana cream instant pudding mix and 1 1/3 cups half and half cream until the pudding thickens (about 2 minutes).
• Fold the prepared pudding mixture into the cream cheese mixture until smooth. Gently fold in 1 1/3 cups of thawed whipped topping, taking care not to deflate the airiness.
• Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, so the bars can set perfectly.
• Before serving, spread the remaining whipped topping over the set filling. Optionally, create a beautiful swirl garnish with the second container of whipped topping. Sprinkle 2 tablespoons of crushed vanilla wafer crumbs and arrange 9 slices of ripe banana on top for a fresh, eye-catching finish.