Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

Combine crushed vanilla wafers and melted butter in a bowl until resembling wet sand. Press into the bottom of the prepared pan.

Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then fold in mashed bananas and vanilla extract.

Whip heavy cream in a separate bowl until soft peaks form. Gently fold in the banana pudding mix.

Combine the banana cream mixture with the cream cheese batter and pour over the prepared crust.

Bake for 50-55 minutes until edges are set. Leave in the oven for an additional 10 minutes.

Cool on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight.

Before serving, garnish with sliced bananas and vanilla wafers.