Instructions

1. Preheat the oven to 350 F. Line cupcake and with paper liners and set aside.
2. REDUCE the oven temperature to 325 F!
3. Using a fork stir together vanilla wafer crumbs and sugar, add melted butter and stir until all crumbs are evenly moistened. Press about 2 Tablespoons of the mixture in the bottom of each cup. Bake for 5 minutes, then set aside to cool.
4.  To make the filling, beat softened cream cheese, sugar, vanilla, and flour until smooth. Add mashed banana and mix to combine, scraping down the bottom to combine everything evenly. Finally, add eggs and mix at low speed just to combine.
5. Spread 1 Tablespoon of the mixture in each cup, then top with a couple of thin banana slices. Add more filling, almost to the top. Tap the pan on the working surface to allow the filling to set and smooth the top.
6. Bake 18-20 minutes at 325 F. Centers should just barely jiggle slightly, don’t over-bake them. If they begin to crack, they are starting to become over-baked. Turn off the oven, crack the oven door, and let them cool in the oven for 10 minutes, then remove them from the oven and allow them to cool to room temperature, before placing them in the fridge to cool completely.
7. Beat heavy whipping cream, vanilla, and powder sugar until stiff peaks form. Pipe the whipped cream on cooled cheesecakes. Before serving drizzle with chocolate topping and garnish with banana slices and maraschino cherries.