1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the vanilla wafer crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the pan.

3. Bake the crust for 8 minutes, then remove it from the oven and let it cool.

4. In a large bowl, beat the cream cheese until smooth and creamy.

5. Add the granulated sugar and banana pudding mix, then beat until fully blended.

6. Mix in the sour cream, vanilla extract, and mashed bananas until smooth.

7. Add the eggs one at a time, mixing on low speed just until combined after each addition.

8. Pour the filling over the cooled crust and smooth the top.

9. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.

10. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

11. Remove the cheesecake and cool completely at room temperature, then chill for at least 6 hours or overnight.

12. Beat the heavy whipping cream with the powdered sugar until soft peaks form.

13. Spread or pipe the whipped cream over the chilled cheesecake.

14. Top with sliced banana and vanilla wafers just before serving.