Pulse cookies in a food processor until finely crushed. Add melted butter and pulse until combined. Press mixture into the bottom of a 9-inch springform pan. Freeze crust while filling is prepared.

In a stand mixer fitted with a paddle attachment, beat cream cheese until light and fluffy. Add sweetened condensed milk and 1 1/2 cups cream; beat until smooth, scraping down sides of the bowl as necessary. Add pudding mixes, vanilla, and salt; blend until fully combined.

Spread half of the pudding mixture over the crust in the pan. Add banana slices as an even layer over pudding mixture. Melt peanut butter for 15 seconds in microwave and drizzle over banana slices. Top with remaining pudding mixture and spread evenly. Refrigerate for 2 hours or overnight.