Preheat the oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set it aside.

In a food processor, pulse the crumbs and pecans until finely chopped. While the processor is running, gradually stream in the melted butter and pulse until the mixture is moist and comes together. Transfer the crumbs to the prepared pan and press them down with your hands. Use the back of a spoon or a measuring cup to form the crust, making sure to flatten the bottom and bring the crumbs up the sides of the pan. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool completely.

In a small saucepan, mash the bananas until smooth. Add the brown sugar and lemon juice, and cook over medium heat for a few minutes until the sugar dissolves and the bananas cook slightly. Remove from heat and stir in the bourbon or vanilla extract, if using. Allow the mixture to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for 2 minutes until light and fluffy. Gradually add the granulated sugar and continue mixing for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the bourbon or vanilla extract, if using. Scrape down the sides and bottom of the bowl and mix again. Gently fold in the banana mixture until just combined. Spread the filling over the cooled crust and place the springform pan in a roasting pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake in the 350°F oven for 45 minutes to 1 hour. The cheesecake is done when the center is firm and doesn’t jiggle when shaken. If the cheesecake is browning too quickly, lower the oven temperature slightly. Once baked, remove from the oven and place on a cooling rack to cool completely. Transfer to the fridge and chill for at least 8 hours.

In a large bowl, add the cold heavy whipping cream. Beat until it begins to thicken. Add the powdered sugar and bourbon or vanilla extract, if using. Continue beating until the cream forms soft peaks.

Slice the cheesecake and pipe whipped cream onto each slice. Top with a vanilla wafer cookie and a banana slice. Sprinkle the center of the cheesecake with crushed vanilla wafers. Serve immediately. Store any leftovers in the fridge, covered with plastic wrap. It will keep for up to 5 days. Enjoy!