Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

In a bowl, mix the crushed vanilla wafers, melted butter, and sugar until the crumbs are evenly coated and resemble wet sand. Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Bake for 8-10 minutes, until lightly golden and fragrant. Set aside to cool slightly while you prepare the filling.

In a large bowl, beat the cream cheese and sugar together with a mixer until smooth and creamy—about 2 minutes. Scrape down the sides as needed. Add the eggs one at a time, mixing on low speed just until combined. Stir in the sour cream and vanilla extract.

In a separate bowl, whisk together the instant banana pudding mix and milk until smooth and starting to thicken. Gently fold the banana pudding mixture into the cheesecake batter.

Pour the cheesecake filling over the pre-baked crust, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has just a slight jiggle. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set completely.

Once chilled, spread an even layer of whipped cream over the top of the cheesecake. Just before serving, garnish with a sprinkle of crushed vanilla wafers and slices of banana.

Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into squares—12 generous squares or smaller bites if you’re serving a crowd.