Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.

Combine crushed Nilla Wafers, brown sugar, and melted butter in a bowl until coated. Press into the pan and bake for 11 minutes. Allow to cool.

Beat cream cheese and sugar until creamy. Add bananas, vanilla, sour cream, and heavy cream; mix until combined.

Incorporate eggs one at a time, mixing gently after each addition.

Pour half of the filling into the crust, add sliced bananas and crushed Nilla Wafers, then top with remaining filling.

Place the springform in a larger baking dish filled with hot water, bake for 80-90 minutes until set but jiggly.

Turn off the oven and let cool inside for 30 minutes. Move to room temperature, then refrigerate for at least 6 hours.

Mix instant pudding powder with milk until thick, then fold in whipped cream.

Once chilled, spread the pudding over the cheesecake and sprinkle with crushed Nilla Wafers before serving.