Step 1

Preheat the oven to 350 degrees F.

Step 2

Cut a circle of parchment paper to cover the bottom of a 9" springform pan and spray the pan with coconut oil.

Step 3

Wrap the pan with foil to prevent water from seeping into the pan.

Step 4

Place the sugar-free vanilla wafers in the bowl of a food processor. Pulse until the cookies are a fine crumb, about 1 minute.

Step 5

Add the keto honey and salt to the crumbs and pulse to combine.

Step 6

With the food processor on low speed, slowly add the melted butter, pulsing just until the mixture resembles wet sand.

Step 7

Transfer the crust mixture to the springform pan and press it into an even layer on the bottom and slightly up the sides.

Step 8

Bake the crust for 10 minutes.

Step 9

Set it aside to cool and prepare the filling.

Step 10

Place the cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium-low speed until light and fluffy, about 1 minute.

Step 11

Add the sour cream, heavy cream, and vanilla to the cream cheese mixture. Mix to combine, scraping down the sides of the bowl as needed.

Step 12

Add the banana pudding mix and coconut flour. Mix to combine.

Step 13

With the mixer on low speed, add the eggs one at a time. As soon as the last egg is incorporated, stop mixing. Do NOT overbeat.

Step 14

Pour the cheesecake mixture into the crust, smoothing the top with a rubber spatula, and then place the springform pan into a large baking pan or a roasting pan with tall sides.

Step 15

Add hot water to the baking pan until it's 1" deep.

Step 16

Bake for 55-60 minutes, or until the center just barely jiggles when gently shaken (cheesecake will continue to cook in the warm oven)

Step 17

Turn off the oven and crack open the oven door, prop it open with a wooden spoon if you need to make sure it won't close. Allow the cheesecake to sit in the warm oven for 1 hour.

Step 18

Remove the pan from the water bath and place the cheesecake in the fridge to chill for at least 6 hours, but preferably overnight.

Step 19

Add the heavy cream, powdered sweetener, and remaining sugar-free banana pudding mix to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form, about 2 minutes.

Step 20

Gently run a knife around the perimeter of the cheesecake, then release the sides of the springform pan. Transfer the cheesecake to a serving platter.

Step 21

Spread the whipped cream on top of the cheesecake then sprinkle with the crushed sugar-free vanilla wafers