1. Craft the Foundation

Ignite the oven to 325°F (160°C). Pulverize Nilla wafers into delicate crumbs using a food processor. Extract and preserve a half-cup of crumbs for final decoration. Combine remaining crumbs with melted butter, creating a cohesive mixture. Press this blend firmly into a 9-inch springform pan, covering bottom and partial sides.

1. Construct the Creamy Core

Utilize a stand mixer to whip cream cheese and sugar until silky smooth. Incorporate vanilla extract. Introduce eggs individually, mixing minimally after each addition. Blend in sour cream until uniform. Gently fold mashed bananas into the batter. Transfer mixture into prepared crust.

1. Prepare for Water Bath Baking

Encase springform pan with double aluminum foil layers, preventing water infiltration. Position pan inside a larger roasting dish. Pour boiling water halfway up springform pan’s exterior. Bake 50-60 minutes until edges stabilize and center remains slightly jiggly.

1. Cooling Protocol

Switch off oven, partially open door. Allow cheesecake to rest inside for one hour. Extract from water bath, permitting complete room temperature cooling.

1. Develop Pudding Layer

In a saucepan, combine sugar, flour, and salt. Whisk eggs until seamless. Gradually introduce milk and cream, stirring continuously. Cook over medium heat, monitoring until mixture thickens and gently bubbles. Remove from heat, fold in butter and vanilla. Allow 15-minute cooling period.

1. Final Assembly

Arrange fresh banana slices across cooled cheesecake surface. Cascade prepared pudding over banana layer. Refrigerate minimum 4 hours or overnight for optimal texture.

1. Presentation

Before serving, adorn with whipped cream, reserved Nilla wafer crumbs, and additional banana slices.