Preheat your oven to 350°F (175°C). Crush the vanilla wafers until fine crumbs, then combine with melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

In a large bowl, beat cream cheese and granulated sugar until smooth, about 3 minutes. Add vanilla and mix. Beat in eggs one at a time until just combined.

Mash ripe bananas in a separate bowl until smooth. Fold into the cream cheese mixture gently.

Pour the filling over the cooled crust. Prepare a water bath and bake at 325°F (160°C) for 60-70 minutes until edges are set.

Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. Cool at room temperature for an additional hour, then refrigerate for at least 4 hours or overnight.

Remove from pan and top with whipped cream and banana slices for serving.