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Mix and press the crushed nilla wafers, melted butter, and cinnamon into a pan, set aside until ready to use.
Mix cold milk and pudding mix until thick, let sit for 5 minutes before adding whipped topping.
For the whipped topping, whip together cream and sugar until a stiff peak forms, then fold together gently.
Beat the softened cream cheese and sugar until smooth, then mix in the vanilla extract.
Add the eggs one at a time, beating just until combined, then blend in the sour cream and mashed bananas until smooth.
Pour half of the cheesecake filling into the prepared crust pan, add sliced banana and crushed wafers, then add the rest of the cheesecake filling.
Pour the cheesecake mixture over the prepared crust and smooth the top.
Place the cheesecake in the oven, set a baking sheet with boiling water below to create steam.
Bake at 325°F for about 55 to 65 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove and let come to room temp outside the oven, chill in the refrigerator for at least 4 hours or overnight before serving.
Top with banana pudding mix and bananas.