Preheat your oven to 325℉ (160℃) and lightly spray a 9-inch springform pan with nonstick spray. In a food processor, blend the Nilla Wafers, brown sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan. Bake for 11 minutes until lightly golden, then allow to cool completely.

In a large mixing bowl, beat the softened cream cheese and white granulated sugar on medium speed until smooth, about 2 minutes. Add in the mashed ripe bananas, pure vanilla extract, sour cream, and heavy cream, blending until just combined but still lumpy.

With the mixer on low speed, add in the eggs one at a time, mixing until just combined after each addition, ensuring the filling remains thick and creamy.

Pour half of the cheesecake filling over the cooled crust. Layer sliced bananas and a sprinkle of crushed Nilla Wafers, then top with remaining mixture. Bake in a water bath for 80–90 minutes until the center is set but still jiggly.

Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Then refrigerate for at least 6 hours, or overnight.

Combine the instant vanilla pudding mix with milk, whisking for 2 minutes until thickened. Chill in the refrigerator. Whip the heavy cream with vanilla extract until stiff peaks form, then fold into the chilled pudding.

Once the cheesecake is fully chilled, remove it from the springform pan. Spread whipped vanilla pudding on top and sprinkle crushed Nilla Wafers for garnish.