Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened 
1 cup heavy whipping cream 
1/2 cup powdered sugar 
1 teaspoon vanilla extract 
1/4 cup sour cream 
1 tablespoon lemon juice 
For the Cone Assembly:
4-6 waffle cones (or more, depending on your servings)
2 ripe bananas, sliced 
1 cup vanilla wafer cookies, crushed 
1/4 cup caramel sauce (for drizzling) 
Extra banana slices (for topping)
Optional: whipped cream (for garnish)
Instructions:
Prepare the Cheesecake Filling:In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the heavy whipping cream, powdered sugar, vanilla extract, sour cream, and lemon juice. Continue to beat until everything is well combined and the mixture becomes thick and fluffy. 
Taste and adjust sweetness if necessary by adding a bit more powdered sugar.
Prepare the Waffle Cones:Place the waffle cones in a standing position on a tray or countertop.
Crush the vanilla wafers into small crumbs using a ziplock bag or a food processor.
Assemble the Cones:Spoon some of the cheesecake filling into each cone, using a spoon or piping bag to fill about halfway.
Add a few banana slices on top of the cheesecake layer.
Sprinkle crushed vanilla wafer cookies over the bananas.
Repeat the layers (cheesecake filling, banana slices, wafer crumbs) until you reach the top of the cone, making sure to leave a little space at the top.
Add Final Touches:Top with a dollop of whipped cream (optional) and a few more banana slices for decoration.
Drizzle with caramel sauce for that extra sweet touch.
Chill and Serve:Place the cones in the fridge for about 30 minutes to an hour to allow the cheesecake filling to set and chill.
Serve and enjoy! You can even place a maraschino cherry on top for an extra pop! 
Optional Tips:
For an extra crunch, sprinkle some chopped pecans or toasted coconut flak