Preheat your oven to 350°F.

Line a 12-cup muffin pan with paper liners.

Combine the crushed cookies, sugar, and melted butter until it resembles damp sand.

Press roughly 2 tablespoons of the crust mixture into the bottom of each lined muffin cup, using the back of a spoon to compact it.

Bake the crusts for 5-8 minutes, until they turn a light golden brown.

Remove from the oven and allow to cool.

Lower the oven temperature to 325°F.

In a mixing bowl, beat the cream cheese until it is smooth. Gradually add the sugar, mixing until well combined.

Mix in the mashed banana and vanilla extract, ensuring the mixture is smooth.

Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed.

Distribute the cheesecake batter evenly over the prepared crusts in the muffin cups.

Bake for 20 minutes at 325°F.

Once baked, turn off the oven, crack the oven door slightly, and let the cheesecakes rest for 5 minutes.

Transfer the muffin pan to a wire rack to cool completely.

Refrigerate the cheesecakes until they are thoroughly chilled.

For serving, garnish each cheesecake with a dollop of sweetened whipped cream, a banana slice, and a mini Nilla wafer if desired.