Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated.
Press the mixture firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
2️⃣ Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and beat again until fully combined.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
Stir in mashed bananas, vanilla extract, lemon juice, and sour cream until smooth and well blended.
3️⃣ Bake the Cheesecake:
Pour the cheesecake filling over the cooled graham cracker crust.
Place the springform pan in a larger roasting pan. Fill the outer pan with 1 inch of hot water (to create a gentle water bath for the cheesecake).
Bake for 60–70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake rest inside with the oven door slightly open for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
4️⃣ Prepare the Banana Cream Topping:
In a medium bowl, whisk together the instant banana pudding mix and cold milk. Beat for 2 minutes, then let it thicken for about 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until fully combined and creamy.
