In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter. Mix them well until the crumbs are coated in butter.
Press the mixture firmly into the bottom of a square 8×8-inch baking pan lined with parchment paper. This will form the sturdy crust.
Chill the crust in the refrigerator or freezer to help it set.
In a large metal mixing bowl, whip the heavy whipping cream and sugar using an electric mixer until stiff peaks form. This will give your filling a delightful lightness. Set aside.
In another large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Make sure there are no lumps!
Gradually add the dry banana pudding mixes, beating well between each addition. This will help incorporate the flavors beautifully.
Gently fold in the whipped cream into the cream cheese mixture until it is all combined and smooth.
Spread the cheesecake filling evenly over the chilled crust in the baking pan.
Cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight, to let the flavors meld.
Finally, when you’re ready to serve, cut the chilled cheesecake into 9 squares. Garnish with whipped topping and banana slices if desired. Serve those delightful bars chilled and enjoy!