1 package vanilla wafers, crumbled
4 tablespoons melted butter
4 packages (8 ounce) cream cheese, brought to room temperature
4 eggs, brought to room temperature
1 cup sugar
1 teaspoon vanilla
2 packages (4 ounce) instant banana pudding, prepared according to package directions
2 cartons (4 ounce) Greek vanilla yogurt
1 cup milk
1 carton (16 ounce) Cool Whip
Mix together vanilla wafers and melted butter; press into 9-inch springform pan. Beat cream cheese until creamy; add sugar and blend. Add in eggs, one at a time, careful not to overmix. Add half the pudding reserve 1/2 for topping. Mix in the Greek yogurt until blended. Bake at 350 degrees for an hour. Chill overnight, then remove from pan. Mix reserved pudding and milk; pour over the top of the cheesecake. Pipe Cool Whip up the sides.
Christine Talley, Hillsboro
