Preheat the oven to 325°F (165°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the dessert out after baking.

Mix the Crust Ingredients: In a bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared baking dish.

Bake for 10 minutes, then remove from the oven and allow to cool slightly.

Beat the Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add Eggs: Beat in the eggs, one at a time, just until blended.

Incorporate Other Ingredients: Mix in the mashed bananas, vanilla extract, sour cream, and banana cream pudding mix until well combined.

Pour over Crust: Spread the cheesecake filling over the cooled crust.

Bake for 45-55 minutes, or until the center is almost set but slightly jiggly. A toothpick inserted in the center should come out mostly clean.

Cool: Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight.

Whip the Cream: When ready to serve, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.

Spread over Cheesecake: Spread the whipped cream over the chilled cheesecake.

Garnish: Decorate with vanilla wafers and banana slices just before serving.