When the crust is done, remove from the oven. Pour the cheesecake mixture over the crust and spread evenly.
Bake for 20 minutes, then without opening the oven door, reduce the heat to 200 degrees and continue to bake for another 30 minutes.
Then turn off the oven and leave the cheesecake inside for another 10 minutes.
Remove and allow to cool completely, then place in the refrigerator for at least 3 hours. Once chilled, cut into squares, top with whipped cream and a banana slice and serve.
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Notes
The easiest way to crush the vanilla wafers is in a food processor. Or you can place the vanilla wafers in a plastic zipper top bag, and roll over the bad using a rolling pin.
You can substitute graham crackers for the vanilla wafers. If you are in a hurry, you can use buy graham cracker crumbs and save yourself a step.
When lining your pan with parchment paper, it help to leave some sticking up over the side so that you can use it to lift out the cheesecake after it has chilled.
To quickly soften your cream cheese, place it on a microwave-safe plate (remove the foil first) and microwave for about 30 seconds.
It is important to follow the baking and cooling instructions for good results with the texture and to avoid developing cracking on the surface of the cheesecake.
Store in an airtight container for up to 5 days.
For a super decadent dessert, drizzle the cheesecake bars with caramel sauce. Or sprinkle some cinnamon or nutmeg on top!