Line an 8x8-inch baking dish with aluminum foil and lightly coat it with cooking spray. Set aside.

Prepare the crust by combining the crushed Nilla wafers, melted butter, powdered sugar, and fine sea salt in a mixing bowl. Stir until the mixture is evenly combined.

Press the crust mixture firmly and evenly into the bottom of the prepared baking dish. Place the dish in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy.

Add the instant banana cream pudding mix to the cream cheese and continue mixing until fully incorporated and smooth.

Add the powdered sugar and mix until well combined.

Pour in the heavy whipping cream gradually, mixing on low speed at first, then increasing as needed until the filling is smooth and fully blended. Be sure to scrape down the sides of the bowl to ensure even mixing.

Spread the filling evenly over the chilled crust, smoothing the top with a spatula.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, or until firm. For best results, chill overnight.

When ready to serve, lift the cheesecake from the pan using the foil lining. Slice into 9 bars using a sharp knife.

Garnish with additional Nilla wafers, whipped cream, and sliced bananas, if desired, before serving.