Preparation Steps:

• Step 1: In a medium bowl, combine the melted butter with the crushed vanilla wafers. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake at 350°F for about 10 minutes, then set aside to cool.
• Step 2: In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the granulated sugar, mixing until combined.
• Step 3: Add the eggs, one at a time, mixing well after each addition. Next, fold in the mashed banana, milk, and vanilla extract until fully combined.
• Step 4: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven at 325°F for 50-60 minutes, or until the center is set but still slightly jiggly.
• Step 5: Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for about an hour. Afterward, refrigerate it for at least 4 hours or overnight for best results.
• Step 6: Before serving, drizzle the top of the chilled cheesecake with caramel sauce and sprinkle with chopped pecans and coarse salt for that irresistible finish.