Preheat your oven to 325°F. In a food processor, blend Nilla Wafers until they resemble fine crumbs. Combine the crumbs with brown sugar and melted unsalted butter, then mix until well combined. Press this mixture firmly into the bottom and halfway up the sides of a prepared springform pan. Bake for 11 minutes, then let it cool completely.

In a large mixing bowl, beat together cream cheese and granulated sugar until smooth and creamy. Add in the ripe mashed bananas, pure vanilla extract, sour cream, and chilled heavy cream, mixing well until fully combined. Finally, incorporate the eggs, mixing on low speed just until blended.

Pour half of the cheesecake filling into the cooled crust, spreading it evenly. Next, layer sliced bananas and crushed Nilla Wafers on top for added texture and flavor. Finally, pour the remaining filling over the top.

To prevent cracking, set up a water bath by placing the springform pan in a larger baking dish filled with hot water. Bake for 80-90 minutes, or until the center is slightly jiggly but set. After baking, turn off the oven, leave the door slightly ajar, and let the cheesecake cool gradually for 30 minutes.

Once cooled, transfer the cheesecake to a wire rack to reach room temperature completely. Wrap it tightly and refrigerate for at least 6 hours, preferably overnight.

In a mixing bowl, whip the chilled heavy cream with vanilla extract until stiff peaks form. Carefully fold this whipped cream into the prepared instant vanilla pudding.

Spread the whipped topping generously over the cooled cheesecake. For an appealing finish, decorate with additional crushed Nilla Wafers or fresh banana slices as desired. Your Banana Pudding Cheesecake is now ready for serving.