Begin by crushing 2 cups of vanilla wafers in a food processor until they resemble fine crumbs.

In a mixing bowl, combine the crumbs with ⅓ cup of melted butter until fully mixed.

Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill the crust in the refrigerator for 30 minutes to set while you prepare the filling.

In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 cup of sweetened condensed milk until the mixture is smooth and creamy.

Add in one package (3.4 ounces) of instant banana pudding mix, continuing to blend until the mixture thickens, which should take about 2 minutes.

In a separate bowl, pour in 1 cup of heavy whipping cream. Using an electric mixer, whip the cream until it forms stiff peaks, about 3-5 minutes.

Gently fold the whipped cream into the banana pudding mixture to maintain the airy texture.

Once the filling is ready, take your chilled crust out of the fridge and pour the creamy banana pudding filling over the crust, spreading it evenly with a spatula.

Cover with plastic wrap and place it in the refrigerator. Chill for at least 6 hours or preferably overnight to let it set properly.

When ready to serve, remove from the springform pan and garnish with freshly sliced bananas and a dollop of whipped cream.