1. Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.

2. Stir the vanilla wafer crumbs and melted butter together until evenly moistened. Press the mixture firmly into the bottom of the pan.

3. Bake the crust for 8 minutes, then let it cool slightly.

4. In a large bowl, beat the cream cheese until completely smooth.

5. Add the granulated sugar and mix until creamy.

6. Blend in the sour cream, vanilla extract, mashed bananas, and banana cream pudding mix until the filling is smooth and thick.

7. Add the eggs one at a time, mixing on low speed just until incorporated.

8. Pour the filling over the crust and smooth the top.

9. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.

10. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

11. Remove the cheesecake and chill in the refrigerator for at least 6 hours or overnight.

12. Whip the heavy cream with the powdered sugar until soft peaks form.

13. Top the chilled cheesecake with whipped cream, sliced bananas, caramel sauce, and crushed vanilla wafers before serving.