Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.

Grind the waffle cones into a fine crumb using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the crumbs and stir until the crumbs are well coated.

Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.

Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth.

Finally, fold the prepared whipped cream into the cream cheese filling and stir until well combined. Pour the filling into the prepared crust, spreading evenly.

In a medium-sized bowl, combine the pudding mix and the milk and whisk just until the liquid is dissolved. Refrigerate for 10 minutes until firm. Spread the pudding over the cheesecake layer. Place a layer of plastic wrap directly on the surface of the pudding. Refrigerate for 4 hours until the filling is firm.

Prior to serving, slice the bananas and place edge to edge working your way from the outside edge into the middle.

Prepare a second batch of whipped cream following the same instruction of above. Spread or pipe over the bananas. Add your favorite toppings: fresh fruit, maraschino cherries, nuts, sprinkles, hot fudge and caramel sauce.