Preparation

Step 1: Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.

Step 2: In a medium bowl, mix crushed vanilla wafers, melted butter, and sugar. Press firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then cool slightly.

Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing well after each. Stir in sour cream and mashed bananas until well combined.

Step 4: Pour the cheesecake filling over the crust and smooth the top. Bake for 50-60 minutes, or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 5: While cheesecake cools, prepare the banana pudding layer. In a bowl, whisk together pudding mix, milk, and vanilla extract until thickened (about 2 minutes). Spread over the cooled cheesecake.

Step 6: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.

Step 7: Before serving, top with whipped cream, sliced bananas, and crushed vanilla wafers.