Preheat oven to 350°F.

Tightly wrap a 9-inch springform pan in heavy duty foil. This step helps to prevent leaks when using a water bath. However, my favorite way to prevent leaks is to place a 9-inch springform pan into a 10-inch round cake pan. Both pans can now go into your large roasting pan. Pour the boiling water into the roasting pan, outside of the 10-inch cake pan. You will get all of the benefits of baking with a water bath without the risk of leaks.

Lightly spray the springform pan with nonstick cooking spray. Set aside.

In a medium bowl, stir together crushed Nilla Wafer cookies and melted butter until thoroughly combined. Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.

Bake the crust in a preheated oven for 8 minutes. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.

In the bowl of a stand mixer fitted with your paddle attachment, beat the cream cheese on medium speed for about 1 minute. Add sugar and flour and mix until smooth and well combined, about 1 minute.

Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.

Add in vanilla, mashed bananas, sour cream and salt and mix until fully incorporated and smooth, about 1 minute. Pour batter into the prepared crust.

Place the 9-inch springform pan into a 10-inch cake pan and place both pans into a large roasting pan. Pour boiling water into the roasting pan until it is halfway up the side of the cake pan.

Bake for 65-70 minutes, the edges will appear to be set, but the center will still have a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.

After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.