In a large bowl with a hand mixer (or in a stand mixer fitted with the whisk attachment) beat the cream cheese until smooth & fluffy.

Add the sugar, beat to combine. Add the heavy cream & vanilla extract; keep beating until stiff peaks form. Set aside.

In a separate bowl, whisk together the pudding mix and milk. Let the pudding stand for 3 minutes in the fridge so that it sets up. Fold it into the cheesecake mixture until combined.

Pour half the filling evenly between two graham cracker crusts. Add a single layer of sliced bananas & then a single layer of Nilla wafers. Top with the other half of the filling. Smooth the top & garnish with crushed Nilla wafers. Refrigerate until the cheesecake is firm, at least 6 hours or overnight.

When serving, top with whipped cream, fresh sliced bananas, & a couple Nilla wafers (if desired).