Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Mix crushed vanilla wafers, sugar, and melted butter in a medium bowl until combined. Press this mixture into the bottom of the prepared pan to form a crust.

Wrap heavy-duty aluminum foil around the bottom and sides of the pan to prevent water from entering during the water bath.

In a stand mixer, beat cream cheese until smooth and creamy.

Add sugar and banana pudding mix to the cream cheese. Beat until well combined, scraping sides as needed.

Add mashed bananas, sour cream, and vanilla extract. Mix until combined.

With mixer on low, add eggs one at a time, mixing well after each addition.

Pour the filling onto the crust. Place the springform pan in a roasting pan and fill with hot water halfway up the sides.

Bake for 80 minutes until golden and edges are set. Cool on wire rack.

Chill in refrigerator for at least 4 hours or overnight.

Serve with caramel sauce, whipped cream, and vanilla wafers on top.