First, make the crust. Grease a 9-inch springform pan with butter or shortening, then add the vanilla wafers and brown sugar to a food processor. Blend the wafers until they become fine crumbs, then slowly pour in the melted butter while the food processor runs at low speed until the crumbs are coated and start to clump together. Firmly press the crumbs into the bottom of the springform pan, and place it in the freezer for 20 minutes.

While the crust is freezing, make the cheesecake filling. In a large bowl, use an electric mixer to blend the cream cheese and powdered sugar until it is smooth. Blend in the pudding mix and yogurt, then mix in 8 ounces of the whipped topping with the electric mixer at low speed to avoid deflating it. Blend until the mixture is thick and smooth.

Now it’s time to assemble the cheesecake. Place the banana slices in a single layer over the frozen crust. Then, spoon the banana pudding cheesecake filling over the bananas and carefully smooth it out evenly. Finally, spread the remaining 8 ounces of whipped topping on top of the cheesecake, cover it loosely with plastic wrap, and let it chill in the refrigerator for at least 4 hours, but overnight is best.

When you’re ready to serve, run a thin knife around the edge of the cheesecake and carefully release the outer ring of the springform pan. Top with whipped cream, vanilla wafers, or banana slices, and serve chilled.