Preheat your oven to 325°F (160°C) and gather a 9-inch springform pan.

In a food processor, pulse the Nilla wafers until finely crushed. Mix in brown sugar and melted unsalted butter until combined, then press into the bottom of the prepared springform pan. Bake for 11 minutes and cool.

In a large mixing bowl, beat the cream cheese and white granulated sugar until smooth. Add ripe bananas, vanilla extract, sour cream, heavy cream and mix well. Mix in eggs one at a time.

Pour half of the cheesecake filling into the cooled crust, layer with sliced bananas and sprinkle crushed Nilla wafers, then pour the remaining filling on top.

Prepare a water bath by placing the springform pan in a larger baking dish with hot water halfway up the sides. Bake for 80 to 90 minutes.

Turn off the oven and let the cheesecake cool inside for about an hour. Refrigerate for at least 6 hours.

Whisk together instant pudding mix and cold milk until thick. Whip heavy cream until soft peaks form, then fold into the pudding mixture.

Spread the whipped vanilla pudding topping on the cheesecake, sprinkle crushed Nilla wafers, slice, and serve chilled.