Begin by crushing 2 cups of vanilla wafers until they resemble fine crumbs. In a mixing bowl, combine the crumbs with ⅓ cup of melted butter, stirring until blended. Press firmly into the bottom of a 9-inch springform pan and chill for 30 minutes.

In a large bowl, beat 8 ounces of cream cheese and 1 cup of sweetened condensed milk together until smooth. Gradually add 3.4 ounces of instant banana pudding mix, mixing until thickened.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the banana filling mixture, maintaining the airy texture.

Pour the filling evenly over the chilled crust and smooth the top. Tap the pan gently to release air bubbles.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight for best results.