1-Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.

2-Crush vanilla wafers until fine crumbs, then mix with granulated sugar and melted butter until moistened for a solid crust base.

3-Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool while you prepare the filling.

4-Boil a large pot of water for the water bath, which helps the cheesecake bake evenly like in other cheesecake recipes.

5-Beat cream cheese until smooth, then add mashed bananas and sour cream, mixing until combined for a creamy texture.

6-Add granulated sugar, dry pudding mix, and vanilla extract; mix well, scraping the bowl as needed to incorporate everything evenly.

7-Lightly beat eggs separately and gently incorporate into the filling mixture to avoid overmixing.

8-Wrap the springform pan with 2 to 3 layers of aluminum foil and place inside an oven bag with sides rolled down to keep water out.

9-Pour filling into the pan, smooth the top, and place the pan in a roasting pan with boiling water about 1-inch deep for the water bath.

10-Bake for 70 to 80 minutes until edges are set and the center is slightly wobbly, ensuring a perfect finish.

11-Turn off the oven, crack open the door, and let the cheesecake sit inside for 1 hour to cool gradually.

12-Remove from oven, cool completely on a wire rack, then refrigerate for 5 to 6 hours or overnight to set fully.

13-Once chilled, loosen edges with a knife and remove the springform pan for easy serving.

14-Decorate with whipped cream, sliced bananas, and vanilla wafers if desired to add a personal touch.