Make the Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan or a pie dish, forming a compact crust layer.
• Chill the crust in the fridge while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

• In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
• In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
• Add the instant banana pudding mix and vanilla extract to the cream cheese mixture and mix until combined.
• Gently fold in the whipped cream until the mixture is smooth and fluffy.

Assemble the Cheesecake:

• Take the chilled graham cracker crust and layer the bottom with a few slices of fresh banana.
• Spoon half of the cheesecake filling over the bananas, spreading it evenly with a spatula.
• Add another layer of banana slices, then top with the remaining cheesecake filling.

Chill:

• Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set (overnight is best).

Top and Serve:

• Before serving, top with whipped cream, more banana slices, and crushed vanilla wafer cookies (if using).
• Slice and enjoy the creamy, banana-flavored goodness!