Preparing the Cake:

1. Preheat the Oven: Start by heating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar until fluffy. Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
4. Combine with Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
5. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Banana Pudding Cheesecake Layer:

1. Beat Cream Cheese: In a bowl, beat the cream cheese until smooth. Gradually add heavy cream and powdered sugar, and continue beating until well combined.
2. Prepare Pudding: In another bowl, whisk the pudding mix with cold milk until it thickens, then blend it with the mashed bananas and vanilla.
3. Combine Mixtures: Fold the pudding mixture into the cream cheese mixture until smooth. Refrigerate while you prepare the rest.

Creating the Cookie Butter Filling:

1. Mix Ingredients: Blend cookie butter and heavy cream until smooth. Microwave for a few seconds if needed to achieve a spreadable consistency.

Assembling the Cake:

1. Layer One Cake Base: Place one cake layer on your serving plate. Spread the cookie butter filling evenly over the top.
2. Add Cheesecake Layer: Spoon the banana pudding cheesecake mixture over the cookie butter layer.
3. Top with Second Cake: Place the second cake layer on top and press down lightly to secure it.
4. Frost: Cover the entire cake with whipped cream and garnish with crushed vanilla wafers, banana slices, and cookie crumbs.