Prepare the Crust

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix crushed vanilla wafers, melted butter, and sugar in a bowl until crumbs are evenly coated.
3. Press mixture into the prepared pan, using the back of a measuring cup to pack it down.
4. Bake for 8-10 minutes until lightly golden. Let cool slightly.

Make the Cheesecake Filling

1. Beat cream cheese and sugar in a large bowl until smooth, about 2 minutes.
2. Add eggs one at a time, mixing on low speed until just combined.
3. Stir in sour cream and vanilla extract.
4. In a separate bowl, whisk instant banana pudding mix and milk until smooth and slightly thickened.
5. Fold banana pudding mixture into the cheesecake batter until fully incorporated.

Assemble and Bake

1. Pour cheesecake filling over the cooled crust, spreading it evenly.
2. Bake for 35-40 minutes until edges are set and the center has a slight jiggle.
3. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Top, Garnish, and Slice

1. Spread whipped cream over the chilled cheesecake.
2. Garnish with crushed vanilla wafers and banana slices before serving.