Step 1: Create the Buttery Cookie Crust. In a medium bowl, combine the finely crushed vanilla wafer crumbs with 6 tablespoons of melted unsalted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Use a measuring cup to pack it down tightly. Place in the freezer to set.

Step 2: Craft the Silky Caramel Layer. In a medium, heavy-bottomed saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns a medium amber color. Immediately remove from heat. Carefully pour in 1 cup of heavy cream while whisking vigorously (it will bubble up). Add the cubed salted butter, packed brown sugar, and 1 teaspoon of vanilla. Return to low heat and whisk until completely smooth, about 2-3 minutes.

Step 3: Assemble the Base Layers. Remove the crust from the freezer and pour the warm caramel sauce evenly over it. Let it cool at room temperature for 20-30 minutes, then refrigerate for at least 1 hour until firm. While it chills, toss the banana slices with 1 teaspoon of lemon juice. Once the caramel is firm, arrange the banana slices in a single layer over the top.

Step 4: Whip the Ethereal Cream Filling. In a large bowl, use a mixer to beat the softened cream cheese and powdered sugar until smooth. Mix in the remaining 1 teaspoon of vanilla. In a separate chilled bowl, whip the remaining 1 cup of cold heavy cream to stiff peaks. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the rest until just combined.

Step 5: The Final Assembly and Chill. Carefully spread the cream filling over the banana layer, creating decorative swirls on top. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set completely before slicing and serving.