Prepare pan and crust

1. Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with a circle of parchment; spray the parchment too.

2. Place the Nilla Wafers in a food processor and blitz into fine crumbs. In a bowl, stir the crumbs with the brown sugar and melted butter until evenly moistened.

3. Press the crumb mixture firmly into the bottom of the prepared springform pan and up the sides about halfway. Use the flat bottom of a measuring cup or a glass to compact the crust.

4. Bake the crust for about 11 minutes. Remove and let it cool while you make the filling.

Make the banana cheesecake filling

5. In a large bowl or stand mixer, beat the softened cream cheese with the granulated sugar on medium-high until smooth and free of lumps, about 2 minutes. Stop to scrape the bowl as needed.

6. Stir in the mashed bananas, vanilla extract, sour cream, and heavy cream. Mix on medium speed until the mixture is blended; the batter will have small banana flecks — that’s normal.

7. Reduce the mixer speed to low and add the eggs one at a time, mixing only until each is incorporated. Scrape the bowl and fold in the cup of crushed Nilla Wafers by hand.

Assemble and bake

8. Pour roughly half of the cheesecake batter over the cooled crust and spread it evenly.

9. Arrange the thin banana slices over the batter in a single layer, then sprinkle the reserved crushed wafers over the banana layer.

10. Gently pour the remaining batter on top and smooth the surface.

11. Prepare a water bath using one of these approaches:

    • Set the springform pan inside a 10-inch cake pan, then place that cake pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.

    • Or tightly wrap the springform pan twice with heavy-duty aluminum foil and set it inside a roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the wrapped springform.

12. Bake for 80–90 minutes, or until the edges look set and the center still has a slight wobble when the pan is nudged.

13. Turn the oven off, crack the door open, and allow the cheesecake to sit inside the warm oven for 30 minutes. This gradual cooling helps prevent cracks.

14. Remove the springform from the water bath, take off any foil, and transfer to a cooling rack. Let the cake cool to room temperature, then wrap tightly in foil and refrigerate for at least 6 hours or overnight.

Prepare the whipped vanilla-pudding topping

15. In a medium bowl, whisk the instant pudding mix with the cold milk and beat with a hand mixer on medium for 2 minutes. Refrigerate the pudding while you whip the cream.

16. In a chilled bowl, whip the cold heavy cream with the vanilla extract on high speed until stiff peaks form.

17. Gently fold the whipped cream into the chilled pudding until fully combined and light.

Finish and serve

18. Remove the chilled cheesecake from the springform pan and peel away the parchment.

19. Spread the whipped vanilla-pudding mixture over the top of the cheesecake in an even layer. Sprinkle additional crushed Nilla Wafers on top for garnish.

20. Slice with a warm, clean knife (dip the blade in hot water and wipe dry between cuts) and enjoy.