1-First, preheat the oven to 325°F and line a 9-inch springform pan with parchment on the bottom, then grease the sides. Mix the vanilla wafer crumbs, melted butter, and sugar, pressing the mixture into the pan’s bottom and sides. Bake for 10 minutes and let it cool, then cover the pan sides with aluminum foil to prevent leaks during the water bath.

2-Next, reduce the oven to 300°F and beat the cream cheese, sugar, and flour on low speed until smooth. Add the sour cream and banana extract, mixing gently, then incorporate the pureed bananas. Add the eggs one at a time, mixing slowly to keep the batter creamy.

3-Pour the batter into the crust-lined pan and place it in a larger pan with warm water halfway up the sides, avoiding the foil. Bake for 1 hour and 30 minutes until the center is set but slightly jiggly. Turn off the oven, leave the door closed for 30 minutes, then crack it for another 30 minutes to cool gradually.

4-For the Bavarian cream, sprinkle gelatin over milk and set aside. Whisk the egg yolks, heat the heavy cream with sugar and extracts until warm, then temper the eggs with this mixture. Return to heat until it thickens, stir in gelatin, and cool over ice. Whip the cold heavy cream with powdered sugar to stiff peaks and fold it into the custard, then spread over the cheesecake and refrigerate for 5-6 hours.

5-Finally, remove the cheesecake from the pan, whip the topping ingredients to stiff peaks, and pipe around the edge. Garnish with fresh sliced bananas just before serving. The total time is about 2 hours and 10 minutes, making it a great choice for gatherings. This method, including the water bath, helps achieve a smooth texture.