Easy Mini Banana Pudding Cheesecakes Southern Comfort

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Press firmly into the bottom of each muffin liner. Chill for at least 30 minutes.
2. Preheat oven to 325°F (160°C).
3. Beat softened cream cheese and sugar until smooth. Beat in sour cream, vanilla extract, and banana extract (if using). Beat in eggs one at a time, then gently fold in mashed banana.
4. Whisk together pudding mix and cold milk until thickened (about 2 minutes). Fold in sliced or mashed banana.
5. Pour cheesecake filling over the chilled graham cracker crusts, filling each about 3/4 full. Carefully spoon banana pudding over the cheesecake filling.
6. Bake for 20-25 minutes, or until the edges are set but the center still jiggles slightly.
7. Let cool completely in the muffin tin at room temperature, then refrigerate for at least 2 hours (or preferably overnight) before topping.
8. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Pipe or spoon whipped cream onto each cheesecake. Top with vanilla wafers and fresh banana slices. Serve chilled.