Steps

• Prepare the Crust: Combine crushed gluten-free graham crackers, granulated sugar, and melted unsalted butter in a mixing bowl. Press this mixture into the bottom of an 8 or 9-inch springform pan, then chill it in the refrigerator while you make the filling.
• Make Filling: In a large bowl, beat the cream cheese until it’s smooth and creamy. Gradually add sugar and gluten-free banana pudding mix, mixing well. Then blend in mashed bananas, large eggs, heavy whipping cream, vanilla extract, and a pinch of salt until everything is well combined.
• Bake: Pour the creamy filling into the prepared crust and place it in a preheated oven at 325°F. Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
• Cool: Let the cheesecake sit in the oven for about 30 minutes after turning off the heat, with the door ajar. Then transfer it to the refrigerator and let it chill for at least 4 hours, or overnight, to allow it to set properly.
• Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Once the cheesecake is fully cooled, spread the whipped cream on top, then garnish with fresh sliced bananas and a sprinkle of crushed gluten-free vanilla wafers just before serving.