Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.

Combine crushed Nilla Wafers, brown sugar, and melted butter in a mixing bowl. Press into the bottom of the pan and bake for 11 minutes.

In a large mixing bowl, beat cream cheese and sugar until light and fluffy, add mashed bananas, vanilla, sour cream, and heavy cream, blending until smooth.

Add eggs one at a time on low speed, mixing just until combined.

Pour half of the filling over the crust, layer with sliced bananas and crushed wafers, then add the remaining filling.

Place the springform pan in a roasting pan filled with hot water and bake for 80-90 minutes.

Let the cheesecake cool in the oven for 30 minutes, then transfer to a wire rack until cooled completely.

Wrap and refrigerate for at least 6 hours, preferably overnight.

Mix instant vanilla pudding with milk until thickened, then fold in whipped heavy cream and top the cheesecake.

Sprinkle crushed Nilla Wafers on top for decoration and serve.