Preheat oven to 350°F and line the bottom of a springform pan with parchment. Mix crushed vanilla wafers with melted butter and press into the pan. Bake for 10 minutes then cool.

In a large bowl, beat cream cheese and sugar until smooth. Add banana pudding mix, sour cream, and vanilla; mix well.

Add eggs one at a time, mixing on low speed until just combined. Fold in heavy cream.

Pour filling into the crust. Bake in a water bath at 325°F for 55–65 minutes until the center is nearly set. Cool completely.

Refrigerate cheesecake for at least 4 hours or overnight for best results.

Mix 1 cup crushed wafers with brown sugar and melted butter. Spread on a baking sheet and bake for 10 minutes until golden. Cool completely.

Sprinkle crunch topping over chilled cheesecake. Optionally, add whipped cream or banana slices before serving.