PREPARATION:
Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.Add blondie batter to pan and bake for 15-20 minutes until just set.Cool to room temperature and prepare topping.
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.Carefully fold pre-made whipped cream into the cream cheese batter.Taste and add a little powdered sugar if you prefer it a little sweeter.Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.Garnish with Nilla wafers and serve.
For the cheesecake filling, Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling