For the Blondie Crust:

1. Preheat the oven to 350 degrees and prepare an 8×8 baking pan with the non-stick method of your choice.
2. In a large bowl, whisk together melted butter and sugar until combined. Add egg yolk, flour, salt, mashed banana, and vanilla extract. Whisk until well combined.
3. Add the blondie batter to the pan and bake for 15-20 minutes until just set.
4. Cool the blondie crust to room temperature and prepare the cheesecake topping.

For the Cheesecake Topping:

1. Using a hand mixer, whip heavy cream in a medium-sized bowl until stiff peaks develop. Refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until fluffy using a hand mixer.
3. Slowly add in sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
4. Carefully fold the pre-made whipped cream into the cream cheese batter.
5. Taste and add a little powdered sugar if you prefer it a little sweeter.
6. Pour and evenly spread the cheesecake topping over the blondie crust and freeze for at least 2 hours or until completely firm.
7. Garnish with Nilla wafers and serve.

Notes

• For the cheesecake filling, ensure all ingredients are at room temperature, especially the cream cheese, for a smooth filling.