FOR THE CRUST :
2 oz butter, melted +more for coating the pan.
4 oz vanilla wafers.
FOR THE BATTER :
1 tsp vanilla extract
1.1/4 cups granulated sugar
2.5 oz vanilla wafers
4 large eggs at room temperature
4 (8-ounce) packages cream cheese, at room temperature
and 3 ripe bananas
Heat the oven to 325ºF
Pulse the cookies until they turn into a fine crumb using a food processor, add the melted butter and pulse until thoroughly combined.
put the crumb mixture into the pan and, press evenly into the bottom and slightly up the sides using the bottom of a cup.
Refrigerate the crust while making the batter.
In the bowl of a stand mixer fitted with a paddle attachment, mix together the CREAM CHEESE and the 3 mashed bananas and beat on medium speed for 2 min until smooth.
Add the SUGAR and beat for another 3 min.
With the mixer on low add the VANILLA EXTRACT and 1 EGG YOLK, then whole eggs one at a time beating for one minute.
Crumble the cookies and fold them into the batter.
Pour the filling into the prepared pan and bake until the edges of the cake are browned for 50 to 60 minutes.
Remove the cheesecake from the oven and place on a cooling rack.
If time permits, make this cake a day in advance. It’s best after being refrigerated overnight.