Using a food processor, blend 1-½ cups of vanilla wafers into fine crumbs.

Add crumbs, butter, and ⅓ cup of sugar to a medium bowl and mix together until the crumb mixture becomes firm and bound.

Place the crust mixture in a pie pan and press firmly it into the bottom of the pan evenly going up the sides of the pan slighlty. Set aside.

Add the banana pudding mix and milk to a large bowl and using an electric mixer, combine on low speed until there are no clumps. Set aside pudding mixture to let it thicken.

In a separate large bowl, whip the softened cream cheese using an electric mixer on low speed, until mixture is creamy.

Add the sugar, vanilla, and heavy cream to the cream cheese and continue to mix on medium speed until medium peaks form.

Fold the cream cheese mixture into the pudding with a rubber spatula until fully incorporated and creamy. Set aside.

Dice 1 ½ bananas into small bite-size pieces. Fold the diced banana into the cheesecake mixture.

Transfer the cheesecake mixture to the prepared pie crust using the back of a spoon to evenly smooth the mixture over the crust.

Slice the remaining bananas and place the slices flat onto the cheesecake. Cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours.

To serve, lightly crush the remaining wafers into crumbles and spread across the top of the cheesecake.

Serve with whipped cream dollops and vanilla wafers for good measure.