Mini Banana Pudding Cheesecakes: Creamy Baked Treats for 12

Instructions:

1. Preheat your oven to 163°C and place paper liners into each well of a 12 count muffin tin.
2. Pulse the Nilla Wafers in a food processor until they are fine crumbs, then stir in 42g of melted butter, 12g of sugar, and the salt.
3. Press 1.5 tablespoons of the crumb mixture firmly into the bottom of each liner and bake for 5 minutes until the edges are just barely starting to darken. Note: This par baking step keeps the crust from getting soggy once the wet batter is added.
4. Mash 120g of overripe banana with 1 tsp of lemon juice in a small bowl until no large chunks remain.
5. In a separate large bowl, beat 340g of softened cream cheese with 100g of sugar and 1 tbsp of flour on low speed until the mixture looks like thick satin.
6. Gently stir in the banana mixture and 1 tsp of vanilla extract, then add the egg and mix only until the yellow streak disappears. Note: Overmixing at this stage is the leading cause of cracked cheesecakes.
7. Spoon the batter evenly over the cooled crusts, filling them about three quarters of the way to the top.
8. Bake for 15 minutes until the edges are set and slightly puffed but the very center still wobbles like jelly.
9. Cool the tin on a wire rack at room temperature for 1 hour, then transfer to the fridge for at least 4 hours until the cakes are completely cold and firm.
10. Before serving, whip 120g of cold heavy cream with 2 tbsp of powdered sugar until stiff peaks form, then dollop onto each cake and garnish with a fresh banana slice and a mini wafer.