Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lightly greasing the sides and bottom.

In a medium bowl, combine crushed vanilla wafers with melted butter, mixing well until the texture resembles wet sand. Press into the bottom of the springform pan.

In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth, about 2-3 minutes. Gradually add eggs, followed by the mashed bananas and vanilla extract.

In a separate bowl, whip the heavy cream until medium peaks form, about 3-4 minutes, then gently fold in the banana pudding mix.

Carefully fold the whipped cream mixture into the cream cheese mixture until just combined.

Pour the filling over the crust and smooth the top. Bake for 50-55 minutes or until the center is set and lightly golden.

Let the cheesecake cool completely at room temperature for about 1 hour, then cover with plastic wrap and refrigerate for at least 4 hours.

Before serving, top the cheesecake with sliced bananas and additional vanilla wafers.