Preheat oven to 300F degrees.

In the bowl of a stand mixer (or using a handheld electric mixer), combine 2 (8 ounce) blocks cream cheese and ½ cup sugar until smooth (about 2 minutes on medium speed).

Add in 2 large eggs and mix until combined.

Add the powdered 3.4 ounce box banana cream instant pudding to the cream cheese mixture.

If you are using a stand mixer, it's really important that you scrape down the sides of your mixing bowl often. Mix until combined. Batter will be thick.

Put 15 vanilla wafers into ziploc bag, and crush using your hands or a rolling pin. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it.

Gently fold the wafers into the cheesecake batter.

Spread batter into 1 store-bought 10-inch graham cracker crust. Bake in the oven for about 55-60 minutes.

It'll be a bit puffy when you first take it out of the oven but will settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving.