Combine all of the dip contents together and place in the fridge. I suggest making it 12 hours ahead, or even the day before. The flavors just keep getting better and better! Serve with tortilla chips!
Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.
Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freeze for up to 1 hour.)
Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.
Flatten chicken breasts using a meat tenderizer to between 1/4 and 1/2-inch thickness. Add flour and chicken breasts to a large bag. Toss to coat well. Set aside.
Combine lemon zest and seasonings in a small bowl. Season both sides of each chicken breast well.
Melt butter in a 10-inch skillet over medium-high heat. Add seasoned chicken breasts, cooking 2-4 minutes per side. Remove chicken breasts from skillet. Cook lemon slices for 30 seconds on each side. Return chicken to pan, cook for an additional minute.