Preheat oven to 350°F (175°C). Mix crushed vanilla wafers, melted butter, and sugar. Press onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add mashed bananas and vanilla extract; mix well. Add eggs one at a time, beating just until blended.
Pour half of the filling over the crust. Sprinkle a layer of crushed vanilla wafers, then cover with the remaining filling.
Place pan on a large baking sheet. Fill the baking sheet with hot water to come halfway up the side of the springform pan (water bath).
Bake for 55-60 minutes or until the center is just set and the top appears dull.
Turn off the oven; leave the cheesecake in the oven with the door ajar for 1 hour. Remove from the water bath and cool on a wire rack. Refrigerate overnight.
Before serving, top with whipped cream, crushed vanilla wafers, and banana slices if desired.
Notes
• Have all ingredients at room temperature before starting to ensure a smooth batter.
• Use a water bath when baking to prevent cracks on the surface of the cheesecake.
• Don’t overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracks.
• Let the cheesecake cool gradually in the oven with the door slightly open to prevent sudden temperature changes.
• Chill the cheesecake for at least 4 hours, or overnight, before serving to set the flavors and texture.