Step 1: Prepare the Nilla Wafer Crust : Preheat oven to 325°F (165°C). In a medium bowl, combine Nilla wafer crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly while preparing the filling.

Step 2: Make the Cheesecake Filling : In a large bowl or stand mixer, beat cream cheese and sugar together until smooth and creamy (about 2–3 minutes). Add mashed bananas, sour cream, vanilla extract, and flour. Mix until fully combined and no lumps remain. Beat in the eggs, one at a time, on low speed. Mix gently after each addition — do not overmix. Pour the banana cheesecake batter over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake : Place the springform pan on a baking sheet and bake for 60–70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.Remove from the oven and allow it to cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours (preferably overnight) until fully set.

Step 4: Prepare the Whipped Cream Topping :In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Spread the whipped cream evenly over the chilled cheesecake. (Alternatively, you can top with Cool Whip for a quicker version.)

Step 5: Garnish and Serve : Before serving, garnish with fresh banana slices and crushed Nilla wafers for texture and presentation. Drizzle with caramel sauce for an extra indulgent finish (optional). Slice and serve chilled.