1-First, preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Crush the wafer cookies into fine crumbs, mix with sugar, and stir in melted butter until combined. Press this mixture firmly into an even layer on the bottom of the pan, then bake the crust for 10 minutes and let it cool.

2-Next, boil a large pot of water for a water bath. In a bowl, beat the cream cheese on low-medium speed until smooth, then add mashed bananas and sour cream; mix until combined. Add sugar, dry pudding mix, and vanilla extract; mix well before lightly beating eggs and gently folding them into the filling.

3-Wrap the outside of the springform pan with 2 to 3 layers of aluminum foil and place it inside an oven bag with sides rolled down to prevent water seepage. Pour the filling into the cooled crust, then set up the water bath by pouring boiling water about 1 inch deep into a large roasting pan and placing the cheesecake pan inside. Bake for 70 to 80 minutes until the edges are set and the center is slightly jiggly.

4-Cooling and Chilling Steps: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove it and cool completely on a wire rack, then refrigerate for 5 to 6 hours or overnight to chill and firm up. Before serving, run a thin knife around the edges to release the pan and top with whipped cream, sliced bananas, and wafer cookies as desired.