For the crust: Preheat the oven to 350° F. Wrap a 9” springform pan with foil as tightly as possible to prevent water from seeping into your crust. Lightly spray springform pan with nonstick baking spray and set aside.

Add the Nilla Wafers to the bowl of a food processor. Pulse until cookies are a fine crumb, about 1 minute.

Add the honey, cinnamon, and salt to the Nilla Wafer crumbs and pulse to combine.

With the food processor on low speed, slowly add the melted butter. Pulse just until the mixture resembles wet sand.

Transfer the crust mixture to prepared springform pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides.

Bake the crust for 10 minutes. Set it aside to cool while preparing the filling.

For the Cheesecake: Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until light and fluffy, about 1 minute.

Add the sour cream, milk, and vanilla to the cream cheese mixture. Mix to combine, scraping down the sides of the bowl as needed.

Add the banana pudding mix and flour. Mix to combine.

With the mixer on low speed, add the eggs one at a time. As soon as the last egg is incorporated, stop mixing. Overbeating the eggs can lead to a cracked cheesecake.

Pour the cheesecake mixture into the crust and then place the springform pan into a large baking pan with tall sides. Add very hot water to the baking pan until it's ½” deep. It's helpful to use a pitcher or a bowl with a spout for easy pouring.

Bake at 350° F in the center of the oven for 60-90 minutes, or until the center jiggles only slightly when gently shaken.

Turn off the oven and crack open the oven door. Allow cheesecake to cool in the warm oven for 1 hour.

Remove springform pan from the water bath and place the cheesecake in the fridge to chill - at least 6 hours, but overnight is preferred.

For the Garnish: Add the heavy cream, powdered sugar, and banana pudding mix to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form, about 2 minutes.

Gently run a knife around the perimeter of the cheesecake, then release the sides of the springform pan. Transfer the cheesecake to a serving platter.

Spread the whipped cream on top of the cheesecake, in the center, leaving a bare border at the outside edge. Add banana slices on top, at the bare outside edge. Sprinkle whipped cream with crushed Nilla Wafers, then poke the 3 whole Nilla wafers and a few banana slices into the whipped cream.