1. Preheat oven to 350F.

2. In a food processor, add Nilla wafer cookies. Grind until the cookies are ground into fine pieces. Add the graham cracker crumbs (this helped the crust not get as soggy), butter and sugar. Pulse to combine all ingredients.

3. Add graham cracker crumb mixture to 9-inch springform pan. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese, sour cream and sugar and beat until smooth and creamy. Add in the heavy cream, vanilla and salt and beat until combined.

Add the eggs, one at a time, mixing JUST until combined.

5. Assemble the cheesecake. Pour half the batter on top of the cooled crust. Add banana slices in a single layer on top of the cheesecake batter (it’s okay if they overlap). Sprinkle Nilla wafer crumbs over top of bananas. Pour remaining cheesecake batter over top.

6. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

7. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 50 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

8. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered.

9. When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, whip the heavy cream and powdered sugar until medium peaks form. Place the whipped cream in a piping bag, or you can use a zip-top bag with one corner snipped off. I used Wilton tip 1M for piping rosettes, but you don’t even need a fancy piping tip. Pipe circles of whipped cream along the border of your cheesecake. Place a banana slice in the mound of whipped cream and top with crushed Nilla wafers.