Using a food processor, pulse the vanilla wafers for 30 seconds or until well crushed.

Add the brown sugar and melted butter and pulse again until thoroughly combined. It should be the consistency of wet sand.

Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan.

Cover your pan with plastic wrap and place it in the freezer while you prepare your cheesecake.

In a medium bowl, using a hand mixer, beat the cream cheese and powdered sugar until well combined and fluffy, about 3 minutes.

Add in the banana pudding mix, vanilla, and sour cream. Beat well until the mixture is thick and creamy, about 2 minutes.

Fold in the whipped topping with a rubber spatula. Mix gently until incorporated throughout.

Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.

Gently place 1 banana's worth of banana slices over the cheesecake in a circular pattern until covered.

Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife.

Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.

When ready to serve, decorate with whipped topping using a clean piping bag and a star-shaped tip.

Pipe small flowers around the rim of the cheesecake.

Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower.

When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring.

Cut into desired slices and serve chilled.