Step 1

For the crust: Add the vanilla wafers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter. Press the crumb mixture firmly into the bottom of a 10-inch springform pan. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.

Step 2

For the cheesecake filling: Meanwhile, whip the cream in a medium bowl with a whisk until stiff fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.

Step 3

Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.

Step 4

Pour half of the cheesecake filling into the springform pan and smooth with an offset spatula. Cover the top with vanilla wafers in concentric circles, about 33 cookies. Refrigerate until just chilled, about 20 minutes.

Step 5

Transfer the remaining cheesecake filling to a medium bowl, cover loosely with a clean dish towel and set aside. Clean the stand mixer bowl and return to the base.

Step 6

For the banana pudding filling: Meanwhile, combine the confectioners’ sugar and 1 cup water in a stand mixer fitted with a whisk attachment on low speed. Slowly add the banana pudding mix and continue to whisk until the mixture is thick, smooth and yellow, 2 to 3 minutes. Slowly whisk in the heavy cream until slightly thinner and the cream has been completely incorporated, 1 to 2 minutes. Turn off the mixer and fold in the bananas with a large rubber spatula.

Step 7

Spoon the pudding into the springform pan and smooth with an offset spatula. Top with more vanilla wafer cookies in concentric circles, about 33 cookies. Spoon the remaining cheesecake filling on top of the cookies and smooth with an offset spatula. (The filling will come to the absolute top of the springform pan.) Cover and refrigerate until set, at least 8 hours and up to 48 hours.

Step 8

For the topping: Just before serving, whip the heavy cream and granulated sugar in a medium bowl to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.

Step 9

Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Gently remove the base of the pan from the cake and transfer the cake to a cake stand or serving plate. Pipe dollops of whipped cream around the border of the cheesecake and garnish with more vanilla wafer cookies.