Begin by crushing 2 cups of vanilla wafers into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the crushed wafers with granulated sugar and melted salted butter until the mixture is well blended. Press this crust mixture firmly into the bottom of a 9x13 inch pan, ensuring an even layer. Refrigerate while you prepare the filling, allowing it to set for at least 15 minutes.

In a large bowl, beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar until the mixture is smooth and creamy, which should take about 2-3 minutes. In a separate bowl, whisk together the banana cream instant pudding mix with 2 cups of half and half until it thickens, approximately 2 minutes. Gently fold the pudding mixture into the cream cheese until fully combined, then fold in 1 cup of whipped topping until light and airy.

Carefully spread the creamy filling over the chilled crust, leveling the top with a spatula. Cover the pan with plastic wrap, making sure it's sealed tight to prevent moisture. Place the assembled Banana Pudding Cheesecake Bars in the refrigerator for at least 4 hours, or even better, overnight, to allow them to set completely for a perfect slice.

Once the bars are fully set, remove them from the refrigerator. Spread an even layer of remaining whipped topping on top of the filling for an enticing creaminess. Optionally, create pretty swirls with the whipped topping for a decorative touch. Finally, top with freshly sliced bananas and a sprinkle of crushed vanilla wafer crumbs to add texture and visual appeal before serving.