Prepare the Crust:

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a mixing bowl, combine the crushed vanilla wafers, melted butter, and sugar. Mix until the texture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then set aside to cool.

Make the Cheesecake Layer:

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Mix in the sour cream, vanilla extract, and mashed bananas until fully combined.

Pour the cheesecake batter over the cooled crust, spreading it into an even layer.

Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 35–40 minutes, or until the center is set but still slightly jiggly.

Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Add the Topping:

In a mixing bowl, fold the whipped topping and vanilla pudding together until smooth.

Spread the topping evenly over the chilled cheesecake layer.

Garnish and Serve:

Top with sliced bananas and sprinkle with crushed vanilla wafers for decoration. Slice into squares and serve chilled.