Banana Pudding Cheesecake

Graham Cracker Crust Banana Pudding Cheesecake Filling For Serving Instructions:
 * 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
 * 1/4 cup Granulated Sugar
 * 7 tablespoons Butter, Melted
 * 2/3 cup Granulated Sugar
 * 1/3 cup Flour
 * 1 pinch Sea Salt
 * 2 cups Milk
 * 3 whole Egg Yolks, Whisked
 * 1 1/2 teaspoons Vanilla Extract
 * 16 ounces Cream Cheese, Room Temperature
 * 4 whole Bananas, Sliced
 * Whip Cream and Additional Sliced Banana

Graham Cracker Crust Banana Pudding Cheesecake Filling
 * 1) Preheat oven to 375 degrees.
 * 2) In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
 * 1) In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
 * 2) Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
 * 3) Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
 * 4) Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the consistency of pudding. It will hold constancy on spoon.
 * 5) Remove from heat and stir in vanilla extract.
 * 6) Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
 * 7) Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
 * 8) Refrigerate cheesecake until cold or overnight.