Step 1

Preheat the oven to 375F.

Step 2

Mix Nilla Wafers crumbs and butter and press into bottom and partly up sides of a 10-inch springform pan with high sides.

Step 3

Wrap the bottom and sides of the springform with aluminum foil to seal out water.

Step 4

Put the paddle attachment on the mixer.

Step 5

Beat the cream cheese on low speed until blended.

Step 6

Add sugar and continue to beat on low.

Step 7

Add the eggs one at a time.

Step 8

Remove from mixer and fold in sour cream and the vanilla.

Step 9

Pour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) 'Nilla Wafers.

Step 10

Pour the remaining filling over in the prepared crust carefully.

Step 11

Bake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan).

Step 12

Leave oven door closed and turn off heat. Allow to stand for one hour.

Step 13

Remove from oven and bain marie and allow to come to room temperature.

Step 14

Chill for 8 hours.

Step 15

Bring all of the ingredients except the pecans to a simmer.

Step 16

Whisk until the sugar is dissolved and mixture is reduced by half. It should be thickened.

Step 17

Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly.

Step 18

Refrigerate until it is time to serve.