Add the vanilla wafers to a food processor or blender and pulse until they become fine crumbs. Alternatively, place the cookies in a sealed food-storage bag and crush them with a rolling pin.

Combine 2 1/4 cups vanilla wafer crumbs, brown sugar, and melted butter in a bowl. Stir until the crumbs are evenly moistened.

Lightly grease a 9-inch springform pan. Transfer the crust mixture to the pan and firmly press it across the bottom and slightly up the sides.

Refrigerate the vanilla wafer crust while preparing the cheesecake filling.

Place the softened cream cheese in a large mixing bowl and beat until completely smooth and creamy.

In a separate bowl, whisk the instant banana pudding mix and cold milk until thick and smooth.

Add the prepared pudding and mashed banana to the cream cheese. Beat until the mixture is creamy and evenly combined.

Gently fold the whipped topping into the filling until no streaks remain. Avoid excessive mixing so the filling stays light and fluffy.

Spoon the Easy No Bake Banana Pudding Cheesecake filling over the chilled crust and smooth the top with a spatula.

Cover the cheesecake and refrigerate for at least 4 hours, or until thoroughly chilled and firm. For the cleanest slices, chilling overnight works especially well.

Before serving, decorate the cheesecake with additional whipped topping. Arrange mini vanilla wafers and fresh banana slices around the top, then finish with extra cookie crumbs if desired.

Slice while cold and serve immediately.