Measure out all of the ingredients before starting the recipe so you can quickly go through the pudding without stopping.

Place the egg yolks in a bowl.

In a medium saucepan over medium heat, add the flour, salt and sugar and whisk to combine. Add the heavy cream and vanilla and whisk. Heat the mixture until the sugar is dissolved.

Pour a little of the mixture into the yolks, while whisking vigorously. Now pour the egg mixture into the cream in the saucepan and heat while whisking until thickened. Make sure it's thick like pudding before removing from the heat.

Strain the pudding through a fine mesh sieve in order to get out any lumps.

Place in a clean bowl and press plastic wrap down on it, then straight into the fridge for two hours.

Prepare a 9 inch spring form pan by spraying it with nonstick spay and then wiping it smooth with a paper towel.

Crush the vanilla wafers into fine crumbs like sand and melt the butter. Stir everything together and press into the prepared pan. Place the pan in the fridge while you prepare the rest of the recipe.

Beat the cream cheese in a bowl, using an electric hand mixer until smooth and fluffy.

Slowly add the sugar while mixing, scraping down the bowl as needed.

Next, add in the whipping cream and vanilla.

Beat until the mixture is light and fluffy.

Pour over the crust and cover and refrigerate for 2 hours.

Place a mixing bowl and whisk attachment for a stand or hand mixer in the fridge.

Once chilled, beat the cream until soft peaks form.

Add the powdered sugar and beat until the mixture turns to stiff peaks.

Separate out 1 1/4 cups for the decoration.

Place banana slices over the cheesecake and spread the pudding on top.

Cover with the whipped cream.

Using a piping bag filled with the remaining 1 1/4 cups of whipped cream, decorate the outside edge.

Refrigerate for 2-4 hours or until set.

Remove from the fridge and sprinkle the cookie pieces on top.

Serve and enjoy!