Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray.

Arrange the thickly sliced bananas in an even layer across the bottom of the prepared dish. Sprinkle the brown sugar and cinnamon evenly over the top, then drizzle with vanilla extract.

In a medium bowl, beat the softened cream cheese until completely smooth. Add the granulated sugar and vanilla extract, then continue beating until the mixture turns light and fluffy.

Drop spoonfuls of this cheesecake mixture evenly over the banana layer.

In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Slowly pour in the milk and melted butter, stirring just until combined into a smooth batter.

Pour the batter evenly over the banana and cheesecake layers.

In a small bowl, combine the crushed vanilla wafers (or graham crackers) with the brown sugar and cinnamon.

Pour in the melted butter and stir until the mixture turns evenly crumbly. Sprinkle this topping generously over the batter layer.

Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top looks golden brown and a toothpick inserted in the center comes out clean.

Let the cobbler rest for about 10 minutes after removing it from the oven.

Drizzle warm caramel sauce over the cobbler right before serving. Add fresh banana slices and a scoop of vanilla ice cream or whipped cream if desired.