1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. In a medium bowl, mix the vanilla wafer crumbs and melted butter until evenly combined.

3. Press the crust mixture firmly into the bottom of the prepared pan.

4. Bake the crust for 8 to 10 minutes, then remove and let it cool.

5. In a large bowl, beat the softened cream cheese until completely smooth.

6. Add the granulated sugar and mix until creamy.

7. Blend in the sour cream, heavy whipping cream, banana pudding mix, mashed bananas, and vanilla extract until smooth.

8. Add the eggs one at a time, mixing on low speed just until incorporated.

9. Pour the filling over the cooled crust and smooth the top.

10. Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly.

11. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes.

12. Remove the cheesecake and cool completely at room temperature.

13. Cover and refrigerate for at least 6 hours or overnight.

14. Before serving, top with whipped cream, sliced banana, crushed vanilla wafers, and caramel sauce.