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Turn grill to 325 degrees and let come up to temp. Spray a 8 inch or 9 inch spring form pan with nonstick spray. In large bowl, mix together crushed wafers, butter, and salt. Press mixture into bottom and sides of prepared pan and place in grill for 8 minutes, then remove and set aside.
In large bowl using electric mixer, beat cream cheese, sugar and pudding together until there are no lumps. Add eggs one at a time, then add vanilla and sour cream. Add flour and salt and beat till just combined. Pour mixture into crust. Wrap the bottom of pan in aluminum foil and place on cookie sheet pan. Place on grill.
Pour boiling water on cookie sheet(just enough to cover bottom of cookie sheet pan. Bake until center of cake only slightly jiggles(about 1.5 hours).
Turn heat off on grill, prop open lid, let cake cool in grill for hour. After remove foil and refrigerate cheesecake for 5 hours or overnight.
Before serving, spread cool whip on top and garnish with banana slices & crushed wafers.