Make the Crust:
Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
In a bowl, mix vanilla wafer crumbs, sugar, and melted butter.
Press about 2 tablespoons of crust mixture into each cupcake liner.
Bake for 5 minutes. Remove and let cool while preparing filling.
Make the Filling:
Reduce oven temperature to 300°F (148°C).
Beat cream cheese, sugar, and flour on low speed until smooth. Scrape bowl.
Add sour cream and mashed bananas; beat until combined.
Add vanilla extract and one egg; mix slowly until almost combined.
Add the second egg and mix until fully incorporated.
Assemble and Bake:
Spoon a bit of cheesecake filling into each liner.
Place 1–2 banana slices on top of the filling.
Fill each liner almost to the top with more cheesecake mixture.
Bake for 18–20 minutes, then turn off oven and leave the door closed for 5 minutes.
Crack oven door and let cheesecakes cool for 15–20 minutes.
Transfer to the fridge to chill completely (at least 2 hours or overnight).
Topping:
Beat cold whipping cream, powdered sugar, and vanilla until stiff peaks form.
Pipe whipped cream onto each cheesecake.
Garnish with a banana slice and vanilla wafer.
