Using a food processor, blend 1 1/2 cups of wafers into fine crumbs.

Add crumbs, butter, and 1/3 cup of sugar to a mixing bowl and incorporate until the mixture becomes firm and bound.

In a pie pan, add the crust mixture and form it at the bottom of the pan evenly. Press the mixture firmly to pan using your hands or something flat. If you choose to go up the walls of the pan with the crust add more increments of the ingredients to the mixing process.

In a mixing bowl, add the pudding mix and milk, and mix until there are no clumps. Set aside to let it firm.

In a separate mixing bowl, whip the cream cheese until soft peaks form.

Add the sugar, vanilla, and heavy cream and continue to whip until medium peaks form.

Fold in the pudding with a spatula until fully incorporated and creamy.

Dice 1 1/2 bananas into small bite-size pieces. Fold the diced banana into the filling.

Add the filling to the pie pan over the crust and evenly fill the pan, smooth it out.

Slice the remaining bananas and place the slices flat onto the cheesecake.

Set the cheesecake in the refrigerator for 4 hours to let it chill and form.

When ready 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.