Crush vanilla wafers into fine crumbs using a food processor or rolling pin.
Mix crumbs with melted butter until evenly moistened.
Press the mixture into the bottom of a 9-inch springform pan.
Freeze for 15 minutes to firm up while you prepare the filling.
Beat cream cheese and sugar together until silky smooth.
In another bowl, whisk pudding mix with cold milk until thickened.
Add pudding mixture and vanilla extract to the cream cheese mixture; beat until well combined.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cheesecake batter for a light, fluffy texture.
Spread half of the filling over the chilled crust.
Layer fresh banana slices evenly on top.
Spread the remaining filling over the bananas, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Before serving, decorate with whipped cream swirls, banana slices, and extra vanilla wafers.
Slice with a sharp knife, wiping between cuts for neat slices.
This step is crucial for a firm, sliceable cheesecake.
