Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared springform pan.
3. In another mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
4. Add the mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until well combined and creamy.
5. Pour the cheesecake filling over the crust in the springform pan, spreading it out evenly.
6. In a small bowl, mix together the crushed vanilla wafers, chopped pecans, and melted butter for the topping. Sprinkle this mixture evenly over the cheesecake filling.
7. Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
9. Remove the cheesecake from the oven and allow it to cool completely before refrigerating for at least 4 hours or overnight.
10. Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy
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