1-Preheat the oven: Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.

2-Crush the vanilla wafers and prepare crust: Crush the vanilla wafers to fine crumbs, mix with the granulated sugar and melted unsalted butter, press the mixture firmly into the pan, and bake for 10 minutes. Allow the crust to cool.

3-Prepare water bath: Boil water in a large pot for a water bath.

4-Beat cream cheese mixture: Beat the cream cheese until smooth, then add the mashed ripe banana and full-fat sour cream, mixing well.

5-Add sugar and pudding mix: Add the granulated sugar, dry instant banana cream pudding mix, and pure vanilla extract, mixing until combined.

6-Add eggs: Lightly beat the eggs in a separate bowl, then gently mix them into the cheesecake filling.

7-Wrap pan: Wrap the springform pan with 2-3 layers of foil and place it inside a large oven bag.

8-Pour filling: Pour the filling into the cooled crust and level the surface.

9-Place in water bath: Pour boiling water into a large roasting pan to a depth of about 1 inch, then carefully place the springform pan in the water bath.

10-Bake the cheesecake: Bake for 70 to 80 minutes, until the edges are set but the center is still slightly jiggly.

11-Cool in oven: Turn off the oven, crack the door open, and let the cheesecake remain in the oven for 1 hour.

12-Cool on rack: Remove from the oven and place on a cooling rack until fully cooled.

13-Refrigerate before serving: Refrigerate for 5 to 6 hours or overnight before serving.

14-Remove from pan: Loosen the edges with a knife and remove the springform pan.

15-Garnish: Garnish with whipped cream or topping, sliced bananas, and vanilla wafers as desired.