1. Preheat Your Oven: Set your oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper.
2. Crush Nilla Wafers: Use a food processor or blender to turn 3 cups of Nilla Wafers into fine crumbs.
3. Combine Crust Ingredients: Mix wafer crumbs, 1/4 cup granulated sugar, and 5 tablespoons melted unsalted butter in a bowl until well-coated.
4. Press the Crust: Firmly press the mixture into the bottom of the pan, evenly spreading it, and bake for 8–10 minutes. Let it cool.
5. Prepare Cheesecake Ingredients: Ensure all ingredients (cream cheese, bananas, eggs, etc.) are at room temperature for smooth consistency.
6. Beat Cream Cheese: Beat 32 ounces of cream cheese on low speed until creamy and lump-free.
7. Add Mashed Bananas: Mash 1 cup (2–3 ripe bananas) and fold into the cream cheese mixture until fully incorporated.
8. Mix Other Ingredients: Add sugar, sour cream, instant banana pudding mix, and vanilla extract to the mixture and beat on low speed.
9. Add Eggs: Incorporate eggs one at a time, mixing gently to avoid overmixing.
10. Wrap Pan for Water Bath: Wrap the bottom and sides of the springform pan with aluminum foil to prevent leaks.
11. Prepare Water Bath: Place the pan in a larger baking dish and pour hot water into the dish, halfway up the sides of the pan.
12. Bake the Cheesecake: Bake at 325°F for 1 hour to 1 hour and 10 minutes, ensuring the center is slightly jiggly.
13. Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to avoid cracks.
14. Refrigerate: Let the cheesecake chill completely in the refrigerator for at least 6 hours or overnight.
15. Whip Toppings: Spread whipped cream over the top and garnish with fresh banana slices and crushed Nilla Wafers.
16. Slice and Serve: Use a knife dipped in hot water for clean slices and serve the cheesecake chilled.