Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.

Crush Nilla Wafers into fine crumbs using a food processor or blender.

Stir in sugar and melted butter until the mixture resembles wet sand.

Press firmly into the prepared pan, covering the bottom and slightly up the sides.

Bake for 8–10 minutes, until lightly golden and fragrant. Let cool slightly.

Wrap the pan in foil to prepare for a water bath.

Beat the softened cream cheese in a large mixing bowl until smooth (about 2 minutes). I used a stand mixer with paddle attachment.

Add sugar and continue beating for 2–3 minutes until creamy and fluffy.

Mix in sour cream, banana extract, and vanilla extract until combined.

Mix on low to combine the banana puree.

Add eggs one at a time, mixing on low speed just until incorporated (avoid overmixing). Scrape the sides of the bowl as needed.

Pour the filling into the cooled crust and smooth out the top. Tap the pan gently on the counter to release air bubbles.

Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the sides of the cheesecake pan.

Bake for 70-85 minutes, or until the edges are set but the center still has a slight jiggle. I covered the cheesecake because it was starting to brown on top before it was finished baking.

Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.

Remove from the oven, cool completely at room temperature (1–2 hours), then cover and refrigerate for at least 6 hours or overnight.

In a stand mixer, beat heavy cream, powdered sugar, and vanilla on medium-high speed until medium to stiff peaks form.

Spread about half of the whipped cream over the cheesecake for a frosted look.

Pipe the rest around the edges for decoration.

Garnish with banana slices and Nilla Wafers before serving.

Slice, plate, and enjoy!