Let's pass on the secrets!  We can't let those good ol' teacakes and cracklin' recipes get lost!

2 sticks buter

2 c. sugar

4 eggs

2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

1 tsp. vanilla

1/4 c. milk

7 c. all purpose flour

1 1/2 tsp. nutmeg

1/2 tsp. cinnamon

One 3.4-ounce package of instant banana cream pudding mix

24 ounces of softened cream cheese

1/2 cup of powdered sugar 

1/4 cup yogurt, plain (prefer Greek) 

16 ounces of thawed and divided in half whipped topping

Two bananas (optional)

1. Start by preparing the crust. In a food processor, combine the Biscoff cookies and brown sugar after greasing a 9-inch spring form pan with butter. In a food processor set on low speed, blend the cookies until they are fine crumbs, then gradually add the melted butter until the crumbs are coated and begin to clump together. Place the pan in the freezer for 20 minutes after firmly pressing the crumbs into the bottom.

2. Prepare the cheesecake filling while the crust is freezing. Mix the cream cheese and powdered sugar in a large bowl with an electric mixer until smooth. Add the yogurt and pudding mix, and then, using the electric mixer on low speed so as not to deflate it, add 8 ounces of the whipped topping. 

3. The cheesecake needs to be put together now. Over the frozen crust, arrange the banana slices in a single layer. Next, carefully spread the banana pudding cheesecake filling evenly over the bananas using a spoon. Lastly, cover the cheesecake loosely with plastic wrap, spread the remaining 8 ounces of whipped topping on top, and refrigerate for at least 4 hours, but preferably overnight.

4. When you're ready to serve, carefully remove the springform pan's outer ring by running a tiny knife around the edge of the cheesecake. Serve cold, garnished with banana slices, Biscoff cookies, or whipped cream.