Preheat your oven to 325°F. In a food processor, blend Nilla Wafers, brown sugar, and melted unsalted butter until sandy in texture. Press this mixture firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Bake the crust for 11 minutes, until lightly golden and fragrant, then allow it to cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Gradually add in the mashed ripe bananas, vanilla extract, sour cream, and heavy cream, mixing until well combined. Incorporate the eggs one at a time on low speed, ensuring a smooth batter. The filling should be creamy with no lumps, ready to pour over the cooled crust.

Pour half of the banana cheesecake filling over the cooled Nilla Wafer crust, spreading it evenly. Next, layer in sliced fresh bananas and a sprinkle of crushed Nilla Wafers for added texture. Top this layer with the remaining cheesecake filling, smoothing it out gently to create a nice surface.

Prepare a water bath by placing a larger baking dish filled with hot water on the oven rack below the cheesecake. Carefully place the springform pan in the oven and bake for 80-90 minutes. The edges should be set while the center remains slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes to cool gradually.

After the initial cooling, remove the cheesecake from the oven and refrigerate it for at least 6 hours, preferably overnight.

In a medium bowl, mix the instant vanilla pudding mix with cold milk until well combined and smooth. In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the pudding mixture, creating a fluffy topping.

Spread the whipped topping evenly over the chilled cheesecake. For a finishing touch, sprinkle additional crushed Nilla Wafers on top, adding a delightful crunch. Slice the cheesecake into squares to serve.