Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs, vanilla extract, and mashed banana to the creamed mixture and beat until smooth.

In another bowl, whisk together flour, baking soda, salt, banana pudding mix, and strawberry pudding mix.

Gradually add dry mixture to wet mixture, stirring gently. Fold in crushed vanilla wafers and white chocolate chips.

Portion dough into 1½-inch balls, spacing them 2 inches apart on the baking sheet.

Bake for 10-12 minutes until edges are lightly golden and centers remain soft. Let cool for 5 minutes.

To make the cheesecake dip, beat softened cream cheese, then gradually add powdered sugar and vanilla. Incorporate heavy cream until fluffy.

Drizzle cooled cookies with melted white chocolate and serve with cheesecake dip.