Prepare the Crust:

• Preheat the oven to 325°F (160°C), or 140°C for a fan oven.

• In a food processor, crush the Nilla wafers into fine crumbs. Reserve ½ cup of crumbs for garnish.

• In a bowl, mix 2 cups of cookie crumbs with the melted butter until evenly moistened.

• Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Set aside.

Make the Cheesecake:

• In a stand mixer, beat the cream cheese and sugar on high speed until smooth.

• Add the vanilla extract, then mix in the eggs one at a time, beating just until incorporated.

• Add the sour cream and mix until smooth. Gently fold in the mashed bananas.

• Pour the cheesecake batter into the prepared crust.

• Wrap the outside of the springform pan tightly with two layers of foil to prevent water from seeping in.

• Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

• Bake for 50-60 minutes, or until the edges are set and the center is slightly wobbly.

• Turn off the oven, crack the oven door open, and let the cheesecake cool for 1 hour inside the oven. Remove from the water bath and let it cool completely to room temperature.

Make the Banana Pudding:

• In a medium saucepan, whisk together the sugar, flour, and salt.

• Add the eggs and whisk until smooth. Gradually add the milk and heavy cream, whisking constantly.

• Cook over medium heat, stirring continuously until the mixture thickens and comes to a gentle boil.

• Remove from heat and stir in the butter and vanilla extract. Let the pudding cool for 15 minutes.

Assemble and Chill:

• Slice 1-2 bananas and arrange them in a single layer over the cooled cheesecake.

• Pour the banana pudding over the bananas.

• Refrigerate for at least 4 hours or overnight for best results.

• Before serving, garnish with whipped cream, Nilla wafers, and banana slices.