Preheat your oven to 350F and prepare an 9” springform pan by spraying with non-stick spray and set aside.

Prepare the crust by adding about 1 1/2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1 minute.

Add the banana pudding mix and mix until just combined, Scrape the sides and bottom of the bowl.

Add the whipping cream and vanilla and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes. Scrape the sides of the bowl and give one final mix to make sure everything is fully incorporated.

Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.

Pour the batter into the prepared pan and gently tap to release any air bubbles.

Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.

Turn off the oven crack the door slightly and allow the cheesecake to cool for 15 minutes before removing.

Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours to overnight.

Top with chocolate sauce, whipped cream, crushed peanuts, banana slices, and cherries and serve!

ENJOY!