• Preheat the oven to 325 degrees.  Prep the cupcake pan by placing cupcake liners in each of the holes.
• Mix the butter with the Nilla wafers until the crumbs are wet and can form the crust. 
• Next, take a tablespoon full of the crust mixture and pack it into the bottom of one of the liners. You can use the back of the tablespoon to press down the crust. Repeat with the remaining crust mix and set aside.
• Combine the sugar and the softened cream cheese until smooth. Make sure the cream cheese is incorporated well enough and that there are no chunks. This is an important step because you don’t want chunks of cream cheese in the mini banana cheesecakes.
• Once the sugar and cream cheese are combined and there are no lumps, add in the eggs and mix until combined.
• Then, combine the flour, vanilla, sour cream, pudding mix, and lemon juice. You can do this by hand, but a mixer will be easier.

Putting the Banana-Flavored Cheesecakes Together

• Fill each cupcake liner with the filling mixture until it’s just under the rim of the top. 
• Bake in the oven for about 14-16 minutes.  Before removing them from the oven, perform a “jiggle test” by gently wiggling the pan. The centers of the cheesecakes should move slightly while the edges remain in place. The cheesecakes will completely solidify once they cool down.
• If they pass the “jiggle test”, remove them from the oven and allow them to cool to room temperature.  Once they have cooled down, place in the fridge for an additional 2 hours to completely set. 
• Do not remove the liners from the pan before they have cooled and solidified. This will cause you to have messy, broken cheesecakes. 
• Before serving the mini banana cheesecakes, top them off with the topping.  Place the heavy cream and powdered sugar in the bowl of a stand mixer and beat on high until stiff peaks. Add the cream and sugar mixture to a pastry bag fitted with a large star tip.  Pipe a small dollop on each cheesecake.
• Sprinkle with additional Nilla Wafer crumbs and a chopped wafer piece.