Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by spraying it with nonstick spray and lining the bottom with parchment paper. In a food processor, blend Nilla Wafers until they become fine crumbs. Combine the crumbs with brown sugar and melted unsalted butter, then press this mixture firmly into the bottom of the pan. Bake for 11 minutes until golden and fragrant.

In a large mixing bowl, beat the room temperature cream cheese and granulated sugar on high speed for about 2 minutes until smooth. Add mashed ripe bananas, pure vanilla extract, sour cream, and heavy cream, mixing until just lumpy. Gradually add the room temperature eggs, one at a time, mixing on low speed to keep the filling creamy without overmixing.

Once the filling is ready, pour half of it over the baked Nilla Wafer crust, spreading it evenly. Next, layer sliced bananas and a sprinkle of crushed Nilla Wafers on top of the batter. Carefully pour the remaining cheesecake mixture over the layers, ensuring an even distribution.

To ensure even baking and prevent cracks, place a larger baking dish filled with hot water on the bottom rack of your oven. Place the cheesecake on the middle rack and bake for 80 to 90 minutes. The center should jiggle slightly when done. Turn off the oven and crack the door, allowing the cake to cool for about 30 minutes.

After the cheesecake cools, transfer it to the refrigerator and let it set for at least 6 hours or overnight for the best flavor and texture.

In a mixing bowl, beat together the instant vanilla pudding mix and milk for 2 minutes until smooth and thickened. In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until well combined.

Once the cheesecake has chilled completely, gently remove it from the springform pan and place it on a serving plate. Top the cheesecake generously with the whipped pudding mixture. Sprinkle crushed Nilla Wafers on top before serving.