1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the crushed vanilla wafers with 1/4 cup melted butter, then press firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for a smooth texture.
5. Fold in the mashed bananas, heavy cream, and flour until the mixture is homogeneous.
6. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
7. In a small bowl, mix the crushed pecans, brown sugar, and 1/4 cup melted butter. Sprinkle this mixture evenly over the top of the cheesecake.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
9. Once baked, turn off the oven, leaving the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking.
10. Refrigerate for at least 4 hours or overnight before serving to let the flavors meld beautifully.

My abuela always emphasized the importance of patience in cooking, and this cheesecake requires just that — a little time for the flavors to bloom.