Preheat the oven to 325°F (163°C).

Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Crush the Nilla wafers in a food processor or blender until the mixture resembles fine crumbs.

Combine the crushed Nilla wafer crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.

Scoop the mixture into the prepared 9-inch springform pan and firmly press it down into one even layer.

Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling.

Keep the oven temperature at 325°F (163°C).

Place a large pot of water on the stove to boil for the water bath before getting started with the filling.

In a stand mixer or large mixing bowl, beat the cream cheese on low-medium speed until smooth (about 1 to 2 minutes).

Add the mashed banana and sour cream and mix until fully combined.

Then, add granulated sugar, banana cream pudding mix, and pure vanilla extract and mix until well combined (about 30 to 60 seconds).

In a separate bowl, lightly beat the eggs. Add the beaten eggs to the filling and mix on low speed until just combined.

Set aside.

Secure the bottom of the springform pan with aluminum foil to prevent water from entering while baking.

Place the wrapped springform pan in an oven bag and roll the sides down.

Pour the cheesecake filling into the springform pan and smooth it out into one even layer.

Add boiling water to a large roasting pan until it is about 1-inch deep, then carefully place the wrapped springform pan into the roasting pan.

Bake for 70 to 80 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door slightly, and allow to cool in the warm oven for 1 hour.

Remove from the oven and transfer to a wire rack to cool completely. Cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight.

Once the cheesecake is completely cooled and chilled, run a thin knife around the outside of the cheesecake to loosen it from the pan. Carefully release the springform pan.

Decorate with whipped cream, sliced bananas, and Nilla wafers.