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

In a food processor, pulse the Nilla Wafers into fine crumbs. Combine these crumbs with brown sugar and melted unsalted butter until well blended. Press this mixture firmly into the bottom of the springform pan.

Bake for 11 minutes, or until lightly golden, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese and white granulated sugar together until smooth and creamy, about 2-3 minutes. Gradually add in the mashed bananas, sour cream, heavy cream, and pure vanilla extract, mixing until well combined.

Add the large eggs one at a time, blending each in on low speed.

Pour half of the cheesecake batter over the cooled Nilla Wafer crust.

Layer sliced fresh bananas evenly over the first half of the cheesecake batter and sprinkle crushed Nilla Wafers on top if desired.

Pour the remaining cheesecake batter on top, covering the bananas.

Prepare a water bath by placing the springform pan in a larger baking pan filled with hot water. Bake for 80-90 minutes.

Once baked, turn off the oven and leave the door ajar for about 30 minutes. Transfer the pan to a wire rack to cool completely before refrigerating overnight.

Beat the instant vanilla pudding and milk until smooth. Whip the heavy cream until stiff peaks form and fold it into the pudding mix.

Spread the whipped pudding mixture over the cooled cheesecake layer and sprinkle crushed Nilla Wafers on top, adding fresh banana slices before serving.