Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 1 hour or until the center is almost set.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
In the meantime, prepare the banana pudding mix according to package directions, using the 2 cups of whole milk.
Spread the pudding mixture on top of the cooled cheesecake and chill the cheesecake in the refrigerator for at least 4 hours or overnight.
To serve, garnish the top of the cheesecake with whipped cream and additional vanilla wafer crumbs.
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