• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
• To a medium bowl, add crushed vanilla wafers, sugar, and butter. Mix until combined. Make sure all of the crumbs are coated in butter; the consistency should look like coarse sand. Press the crust into the bottom of the lined springform pan.
• Wrap 2 pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
• Using an electric mixer or a stand mixer fitted with the paddle attachment beat the cream cheese until smooth and creamy.
• Add the sugar and banana cream pudding mix. Continue to beat until the mixture is well combined, stopping to scrape down the sides of the bowl as needed.
• Add in the mashed banana, sour cream, and vanilla. Blend until well combined, stopping to scrape down the sides of the bowl as needed.
• With the mixer on low, add in eggs, one at a time, until fully incorporated, scraping the sides and bottom of the bowl after each addition.
• Pour the filling onto the crust. Carefully place the springform pan into a deep roasting pan. Then, place both in the oven.
• Pour hot water into the roasting pan, 3-4 inches deep, or about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
• Bake for 80-85 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool on a wire rack.
• Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours. I recommend letting it chill overnight.

Toppings

• When ready to serve, add a layer of caramel sauce on top. Then, garnish with whipped cream and vanilla wafers.