Preheat the oven to 350°F (175°C) if baking the crust for a firmer base.

Crush the Nilla Wafers in a sealed bag or food processor and transfer to a bowl.

Stir in melted butter until crumbs are evenly moistened.

Press the mixture firmly into the bottom of a springform pan (9-inch).

If baking, bake for 8–10 minutes, then cool completely. If not baking, chill the crust for 10–15 minutes to set.

In a medium bowl, whisk together the instant banana pudding mix with 2 cups milk until thickened (about 2 minutes). Set aside.

In a separate large bowl, beat the softened cream cheese until smooth and free of lumps.

Fold the thickened banana pudding into the cream cheese until uniformly combined.

In a chilled bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form.

Gently fold the whipped cream into the banana–cream cheese mixture in two additions.

Pour the filling into the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, top with fresh banana slices and enjoy.