Add your vanilla wafers and walnuts to a blender. Pulse until they form a fine sand.
Transfer the crumbs to a bowl and add melted butter. Mix well to ensure an even distribution of butter throughout.
Spray a 9" springform pan with nonstick baking spray.
Press the crust mixture firmly into the bottom of the pan, creating an even layer. You can you the bottom on the cup to help do this.
Place the pan in the fridge to chill while you prepare the filling.
Banana Pudding Cheesecake Filling
Preheat oven to 325.
Mash the bananas in a bowl.
In a separate mixing bowl, add cream cheese and mix until smooth.
Add mashed bananas and sour cream to the cream cheese. Mix in the remaining ingredients until smooth. Aim for a super creamy consistency.
Pour the creamy cheesecake mixture into a springform pan.
Set the rack in the center of the oven and bake for 70-85 minutes. The center should jiggle slightly, and the sides should be slightly browned. The top should not be glossy.
Place the cheesecake in the fridge for 8 hours before serving.
If desired, decorate the top with cream cheese frosting and chopped walnuts.