1. Prepare the Nilla Wafer Crust: Preheat your oven to 325°F (165°C). Spray a 9-inch springform pan with non-stick baking spray, and then line the bottom with a 9-inch parchment paper circle. Spray the parchment paper as well to ensure that the crust doesn’t stick. Using a food processor, crush the Nilla Wafers into fine crumbs. Add the brown sugar and melted butter to the crumbs, mixing until well combined. If you don’t have a food processor, you can place the Nilla Wafers in a plastic bag and crush them with a rolling pin—just make sure the crumbs are fine and even. Pour the crumb mixture into the prepared springform pan and press it halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crumbs tightly, ensuring a firm crust. Bake the crust for 11 minutes, then remove it from the oven and let it cool while you make the cheesecake filling.

2. Make the Banana Cheesecake Filling: In a stand mixer or using a hand mixer, beat the room-temperature cream cheese and granulated sugar on high speed for about 2 minutes, until smooth and creamy. Scrape the bowl with a rubber spatula to make sure everything is mixed evenly. Add the mashed bananas, vanilla extract, sour cream, and heavy cream to the cream cheese mixture. Mix on medium speed until everything is well combined. The mixture might be a little lumpy from the bananas, and that’s okay—this will give the cheesecake its signature banana flavor and texture. Add the eggs, one at a time, mixing on low speed after each addition just until incorporated. Scrape the bowl again to ensure all the ingredients are evenly distributed. Pour half of the cheesecake batter over the prepared crust. Layer the sliced bananas on top of the batter, and then sprinkle half of the crushed Nilla Wafers on top of the bananas. Pour the remaining cheesecake batter over the bananas and wafers, spreading it out evenly with a spatula.

3. Bake the Cheesecake in a Water Bath: To prevent cracks and ensure even cooking, we’ll bake the cheesecake in a water bath. There are two methods to do this:

• Method 1: Place the springform pan inside a 10-inch cake pan. Then, place the cake pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. This method prevents any water from getting into the cheesecake crust.
• Method 2: Wrap the springform pan tightly in two layers of aluminum foil to prevent water from leaking into the pan. Place the wrapped pan inside the roasting pan and fill it with hot water until it reaches halfway up the sides of the springform pan. Bake the cheesecake for 80-90 minutes, or until the edges are set, but the center is still slightly jiggly. The cheesecake will continue to cook after you remove it from the oven, so don’t worry if the center isn’t fully set. Once the cheesecake is done, turn off the oven, crack the oven door, and let it cool in the oven for about 30 minutes. This gradual cooling process helps prevent the cheesecake from cracking. After 30 minutes, remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely, then wrap it in foil and refrigerate for at least 6 hours, or overnight.

4. Make the Whipped Vanilla Pudding: While the cheesecake is chilling, it’s time to make the whipped vanilla pudding topping. In a large bowl, whisk together the instant vanilla pudding mix and cold milk. Use a hand mixer to beat the pudding on medium speed for about 2 minutes until it thickens. Place the pudding in the fridge while you prepare the whipped cream. In a separate chilled metal bowl, beat the cold heavy cream and vanilla extract on high speed until stiff peaks form. Be careful not to overwhip the cream, or it may turn into butter. Gently fold the whipped cream into the prepared vanilla pudding using a rubber spatula. Be gentle when folding to avoid deflating the whipped cream. Once fully combined, set the whipped vanilla pudding aside.

5. Assemble the Banana Pudding Cheesecake: Once the cheesecake has chilled, carefully remove the springform pan and parchment paper. Spread the whipped vanilla pudding evenly over the top of the cheesecake, covering it completely. Sprinkle the remaining crushed Nilla Wafers on top for added texture and decoration. The crushed Nilla Wafers will give the topping a delightful crunch that contrasts beautifully with the creamy pudding and cheesecake layers.