Crust

1. Lightly spray a 9-inch springform pan with cooking spray.
2. Crush vanilla wafers using a food processor or a rolling pin in a ziplock bag.
3. Mix crushed wafers with melted butter until fully combined.
4. Press mixture into the bottom and sides of the pan (about 1/2 inch up).
5. Refrigerate crust for at least 30 minutes to set.

Pudding

1. Whisk together sugar, flour, and salt in a medium bowl.
2. Slowly whisk in 1/2 cup of cream until smooth; then add remaining cream and extract.
3. Pour mixture into a saucepan and cook over medium-low, whisking constantly.
4. Temper egg yolks by whisking in 1/4 cup of the hot mixture, then add back to saucepan.
5. Continue whisking until thick and bubbly, then remove from heat.
6. Cover pudding directly with plastic wrap (touching surface) and poke small holes for steam to escape.
7. Cool 30 minutes at room temperature, then chill in fridge for 2 hours.

Cheesecake Filling

1. Beat cream cheese until fluffy (about 3 minutes), scraping down sides.
2. Add sugar and beat until smooth.
3. Mix in cream and vanilla until well blended.
4. Spread cheesecake mixture over chilled crust and refrigerate for 2 hours.

Whipped Cream Topping

1. Chill mixing bowl and whisk for 10 minutes.
2. Beat heavy cream until bubbly.
3. Gradually add powdered sugar and beat to stiff peaks.

Assembly

1. Arrange banana slices over chilled cheesecake.
2. Gently spread cooled pudding over banana layer.
3. Add whipped cream on top, reserving some to pipe around edges.
4. Garnish with crushed wafers and banana chips.
5. Chill for 2-4 hours before serving to set.