Banana Cream Cheesecake

°3 cups Nella chips
°1/2 cup melted butter
°1 litre whipping cream
°3/4 cup sugar
°24 ounces cream cheese
°2 packs of instant banana cream pudding
In a medium mixing bowl, combine the nila wafer crumbs and melted butter. Press the mixture into the bottom of an 8 x 8 square mould (a 9 x 9 mould will work well too) lined with parchment paper with additional paper glued by the edges. Refrigerate the crust in the refrigerator or freezer, following these steps.
In a large mixing bowl, using an electric mixer or stand mixer, beat the whipping cream and sugar until stiff peaks form; sit down. In a large mixing bowl, with an electric mixer or stand mixer, beat the cream cheese until smooth. Add the pudding mixture a little at a time, beating well between each addition. Add the whipped cream and stir until smooth. Spread the cake filling evenly over the cooled crust. Cover pan with plastic wrap and refrigerate cheesecake for 8 hours or overnight. Cut the cooled cheesecake into 9 squares and decorate with whipped cream and banana slices as desired. His feet are cold.