Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.

Slice the bananas in half lengthwise, sprinkle with brown sugar, and roast for about 10 minutes until skins are black.

Mash the roasted bananas and allow to cool.

Reduce oven temperature to 325°F (162°C). Spray a 9-inch springform pan with nonstick spray.

Crush Nilla Wafers in a food processor until fine, mix with granulated sugar and melted butter until combined.

Press mixture firmly into the bottom of the springform pan and bake for about 10 minutes.

In a large mixing bowl, beat softened cream cheese until smooth.

Gradually add in sugar, mashed bananas, sour cream, and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing on low until each egg is fully incorporated.

Pour one-third of the cheesecake batter over the baked crust and layer with sliced bananas.

Pour over the remaining cheesecake batter and smooth the top.

Place the springform pan in a larger baking pan filled with hot water halfway up the sides.

Bake for about 1 hour and 20 minutes to 1 hour and 45 minutes, until set in the center.

Once baked, cool the cheesecake in the oven for about an hour with the door slightly ajar.

Transfer to a cooling rack for 2 more hours.

Combine instant vanilla pudding mix with cold milk and refrigerate until thickened.

Once cooled, spread the pudding over the cheesecake and refrigerate for at least 6 hours.

Beat heavy cream with granulated sugar and vanilla until medium-stiff peaks form.

Remove cheesecake from springform pan, top with whipped cream, and garnish with Nilla Wafer crumbs or banana slices.

Serve and enjoy!