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Mix and press into pan, set aside until ready to use.
Mix your cold milk & pudding mix until it becomes thick, let sit for 5 minutes before adding whipped topping.
For the whipped topping whip together cream and sugar until a stiff peak forms.
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.
Mix in the sour cream and mashed bananas until the mixture is smooth.
Pour half of the cheesecake filling in the prepared crust pan & then add the sliced banana and crushed wafers, then add the rest of the cheesecake.
Pour the cheesecake mixture over the prepared crust and smooth the top.
Place the cheesecake in the oven.
On the rack below, set a baking sheet and carefully pour in boiling water to create steam (no water bath needed).
Bake at 325•F for about 55 to 65 minutes, or until the center is just set and slightly jiggly( like jello) .
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Then remove it and let it 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 & bananas