Preheat your oven to 325°F. In a food processor, combine Nilla Wafers, brown sugar, and melted unsalted butter until sandy. Press into a greased 9-inch springform pan, creating an even layer. Bake for 11 minutes until lightly golden and fragrant, then cool.

In a large mixing bowl, beat the cream cheese and granulated sugar for 2 minutes until smooth. Gradually mix in the mashed bananas, vanilla extract, sour cream, and heavy cream. Add eggs one at a time, mixing until smooth.

Pour half of the cheesecake filling over the cooled crust, layer with sliced bananas and crushed Nilla Wafers, then top with the remaining cheesecake filling. Place the pan in a larger roasting pan with hot water. Bake for 80-90 minutes until edges are set and center jiggles slightly.

After baking, turn off the oven, leaving the cheesecake inside for 30 minutes to cool gradually. Transfer to room temp to chill, then refrigerate for at least 6 hours or overnight.

In a bowl, whisk together pudding mix and milk until thickened. Whip remaining heavy cream until stiff peaks form, then fold into the pudding. Spread over chilled cheesecake and sprinkle with crushed Nilla Wafers.