First Step: Prepare the Crust. Crush 11 ounces of vanilla wafers finely using a food processor or rolling pin. In a medium bowl, mix the crushed wafers with 8 tablespoons of melted unsalted butter and optional ¼ cup packed brown sugar if using vanilla wafers. Press the mixture evenly onto the bottom and slightly up the sides of a lightly greased 9-inch springform pan or deep pie dish. Refrigerate for at least 30 minutes to set and firm up.

Second Step: Make Banana Pudding. For homemade pudding, whisk together 1/3 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a medium saucepan. Gradually stir in half of 1 ½ cups heavy whipping cream until smooth. Add remaining cream and ½ teaspoon banana or vanilla extract. Cook over medium-low heat, stirring consistently until thickened. Temper 2 large egg yolks by slowly adding some hot mixture, then combine all and cook until bubbling. Cover with plastic wrap to prevent skin formation and refrigerate for at least 2 hours. Alternatively, prepare instant banana pudding mix with ¾ cup milk and chill.

Third Step: Prepare Cheesecake Filling. Beat 16 ounces of softened cream cheese in a large bowl until smooth and fluffy. Gradually add ½ cup sugar and mix well. Incorporate 2 tablespoons heavy whipping cream and 1 teaspoon vanilla extract, beating until creamy and even in texture.

Fourth Step: Whip Cream Topping. In a cold bowl, whip 2 cups heavy whipping cream with 1 ½ cups powdered sugar until stiff peaks form. This will form a light and fluffy topping layer.

Fifth Step: Assemble the Cheesecake. Slice 2 ripe but firm bananas and toss with lemon or orange juice to prevent browning. Arrange banana slices evenly over the chilled crust. Spread the cheesecake filling over the banana layer, smoothing it out evenly. Refrigerate for about 2 hours to set the cheesecake layer firmly.

Final Step: Add Pudding and Whipped Cream Layers. Once cheesecake filling is set, spread the chilled banana pudding evenly over the bananas and cheesecake layer. Top with the whipped cream, spreading gently to cover. Decorate with optional banana chips, mini vanilla wafers, or crushed wafers for extra texture and appeal. Refrigerate the assembled cheesecake for an additional 2 to 4 hours or until fully set before serving.