1-First, preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Prepare the crust by mixing 3 cups of crushed whole wafers, ¼ cup of granulated sugar, and 5 tablespoons of melted unsalted butter until evenly moistened, then press it firmly into the pan and bake for 10 minutes to set it. Allow the crust to cool while you move on to the filling.

2-In a large bowl, beat 32 ounces of softened cream cheese until smooth, then add 1 cup of mashed ripe banana and ½ cup of full-fat sour cream, mixing well for a creamy base. Next, incorporate 1 cup of granulated sugar, 1 box of dry instant banana cream pudding mix, and 1 teaspoon of pure vanilla extract into the mixture. Lightly beat 4 large eggs separately and gently fold them in to avoid overmixing.

3-Wrap the springform pan with 2 to 3 layers of aluminum foil to prevent water leakage, and place it inside an oven bag with sides rolled down for extra protection. Pour the filling over the cooled crust and smooth the top evenly. Place the wrapped pan in a roasting pan with about 1 inch of boiling water, then bake for 70 to 80 minutes until the edges are set and the center slightly jiggles.

4-After baking, turn off the oven, crack the door, and leave the cheesecake inside for 1 hour to cool gradually and prevent cracking. Remove it from the oven and let it cool completely on a rack, then refrigerate for 5 to 6 hours or overnight until fully chilled. Before serving, loosen the cheesecake from the pan edges, remove the springform, and garnish with 2 cups of whipped cream, 1 to 2 sliced bananas, and 10 to 20 whole wafers as desired. For variations, like vegan adaptations, substitute ingredients at each step as mentioned in the dietary section.