Bake for 55-65 minutes or until the center is just set.
Turn off the oven and let the cheesecake cool with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight.
Assemble the Topping:
Once fully chilled, spread a layer of whipped cream on top.
Garnish with banana slices and crushed vanilla wafers.
Serving and Storage Tips:
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