Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs (or crushed vanilla wafers) with melted butter. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the springform pan, using the back of a spoon or a flat-bottomed glass.
4. Bake for 10 minutes, then allow to cool completely.

Step 2: Make the Cheesecake Filling
5. In a large bowl, beat cream cheese and sugar together until smooth and creamy.
6. Add eggs one at a time, mixing just until combined (avoid overbeating).
7. Stir in vanilla extract for added depth of flavor.
8. Pour the cheesecake batter over the cooled crust, spreading it evenly.

Step 3: Prepare the Banana Pudding Layer
9. In a separate bowl, whisk banana pudding mix with milk until it thickens.
10. Slice fresh bananas into thin, even pieces and layer them over the cheesecake batter.
11. Carefully spread the banana pudding over the banana slices, creating a smooth, even layer.

Step 4: Bake & Chill
12. Place the cheesecake in the oven and bake for 45 minutes until the edges are set and the center is slightly jiggly.
13. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.
14. Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).

Step 5: Add the Final Garnishes
15. Once chilled, spread or pipe whipped cream over the cheesecake.
16. Arrange fresh banana slices on top.
17. Sprinkle crushed vanilla wafers over the whipped cream.
18. (Optional) Drizzle with caramel or chocolate sauce for extra indulgence.

Step 6: Slice & Serve
19. For clean slices, dip a sharp knife in hot water, then wipe it dry before cutting.
20. Wipe the knife between slices to keep each cut smooth.