Preheat the oven to 325°F (163°C).

Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Crush the Nilla wafers in a food processor or blender until the mixture resembles fine crumbs.

Combine the crushed Nilla wafer crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined.

Add the melted butter and mix until all of the crumbs are moistened.

Scoop the mixture into the prepared 9-inch springform pan and firmly press it down into one even layer.

Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling. Keep the oven temperature at 325°F (163°C).

Place a large pot of water on the stove to boil for the water bath.

In a stand mixer, beat the cream cheese on low-medium speed until smooth (about 1 to 2 minutes).

Add the mashed banana and sour cream and mix until fully combined.

Add the granulated sugar, banana cream pudding mix, and pure vanilla extract and mix until well combined.

In a separate bowl, lightly beat the eggs. Add to the cheesecake filling and mix on low speed until just combined.

Secure the bottom of the springform pan with aluminum foil to prevent water from entering while baking.

Pour the cheesecake filling into the springform pan and smooth it out.

Add boiling water to a roasting pan until it is about 1-inch deep. Place the wrapped springform pan in the roasting pan.

Bake for 70 to 80 minutes or until the edges are set and the center is slightly jiggly.

Turn the oven off, crack the door slightly, and let the cheesecake cool in the warm oven for 1 hour.

After 1 hour, remove the cheesecake and let it cool completely on a wire rack.

Once cooled, cover tightly and refrigerate for 5 to 6 hours or overnight.

Run a thin knife around the outside of the cheesecake to loosen it from the pan. Carefully release the springform pan.

Decorate with whipped cream, sliced bananas, and Nilla wafers.