Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with nonstick spray and parchment paper.

Combine Nilla Wafers in a food processor and pulse to fine crumbs. Blend in brown sugar and melted butter until mixed like wet sand. Press into the bottom and sides of the springform pan. Bake for 11 minutes.

In a large bowl, mix softened cream cheese and sugar until smooth. Add mashed bananas, vanilla extract, sour cream, and heavy cream. Beat until well-combined.

Add the eggs one at a time, mixing on low after each. Pour half of the batter into the crust.

Slice and layer fresh bananas on the batter, then sprinkle with crushed Nilla Wafers. Pour remaining batter over the layers.

Place a roasting pan with hot water in the oven’s bottom rack to create steam. Bake cheesecake for 80-90 minutes until the center jiggles slightly.

After baking, turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Then chill in the refrigerator for at least 6 hours.

Whisk instant vanilla pudding and milk in a medium bowl until thickened. Gently fold in whipped cream and layer on top of the chilled cheesecake.

Garnish with crushed Nilla Wafers and optionally with fresh banana slices or caramel before serving.