Southern Banana Pudding Cheesecake

Cheesecake
2 Preheat the oven to 375F.
3 Mix Nilla  Wafers crumbs and butter and press into bottom and partly up sides of a 10-inch springform pan with high sides.
4 Wrap the bottom and sides of  the  springform with aluminum foil to seal out water.
21 Put the paddle attachment on the mixer.
5 Beat the cream cheese on low speed until blended.
6 Add sugar and continue to beat on low.
7 Add the eggs one at a time.
8 Remove from mixer and fold in sour cream and the vanilla.
9 Pour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) 'Nilla Wafers.
10 Pour the remaining filling over in the prepared crust carefully.
11 Bake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan).
12 Leave oven door closed and turn off heat. Allow to stand for one hour.
13 Remove from oven and bain marie and allow to come to room temperature.
14 Chill for 8 hours.
Bourbon Pecan Maple Glaze
17 Bring all of the ingredients except the pecans to a simmer.
18 Whisk until the sugar is dissolved and mixture is reduced by half. It should be thickened.
19 Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly.
20 Refrigerate until it is time to serve.