For the crust:

• 2 cups crushed vanilla wafer cookies (approximately 60 wafers), plus 17 more cookies to rim pan
• 5 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1/8 teaspoon kosher salt

For the filling:

• 4 (8-ounce) blocks cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 3 large Nellie’s Free Range Eggs, room temperature
• 12 vanilla wafer cookies, coarsely chopped
• 1 large or 2 small bananas, thinly sliced

For the topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 10 vanilla wafer cookies
• 1/4 cup caramel sauce (optional)

To make the crust:

• Preheat oven to 350F.
• In a large bowl, combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
• Press the mixture evenly into the bottom of a 9-inch spring form pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
• Bake for 8 to 10 minutes or until lightly golden, and set aside while you make your cheesecake.

  To make the filling:

• In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar at medium speed until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add the sour cream and vanilla. Mix well, scraping sides of the bowl as necessary. Add the eggs, one at a time, mixing at low speed after each addition just until blended. Don’t over-mix. Pour half of the batter over the crust, and spread evenly.
• Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the batter, and top with the sliced bananas. Spread the remaining batter on top evenly.
• Double-wrap the bottom of the spring form pan with foil, sealing it tightly to prevent water from getting into the pan.
• Place the spring form pan into a larger pan, and pour in very hot water until the bath is 3/4 inch deep. Be sure that the water level does not rise higher than the foil.
• Bake for 60 to 70 minutes or until the center is almost set. The center will still jiggle, but the edges should be fully set.
• Carefully run a knife around the rim of pan to loosen the cake. Allow to cool at room temperature for at least 1 hour, then cover and transfer into the refrigerator for 6 hours or overnight.

  To make the topping and assemble the cake:

• When you’re ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
• Add the powdered sugar, and mix at medium-high speed for approximately 2 minutes, until the cream is thickened and stiff peaks form.
• Release the sides of the spring form pan and pat dry with a paper towel if any condensation has built up.
• Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
• Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce if desired.