Preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Make the Crust: In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly and evenly into the prepared pan to form the crust.
Beat Cream Cheese: In a large bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy. Add vanilla extract and blend well.
Add Eggs: Add eggs one at a time, mixing fully between each addition to create a silky batter.
Combine: Stir in sour cream and banana pudding mix until just combined. Gently fold in banana slices.
Pour & Smooth: Pour the filling over the crust and smooth out the top with a spatula.
Bake: Bake for 30–35 minutes, or until the center is set and no longer jiggly.
Cool: Let the cheesecake cool completely in the pan, then refrigerate for at least 2 hours to set.
Serve: Slice into squares and top each with a generous swirl of whipped cream. Enjoy the creamy, banana-rich goodness!
