Creating Banana Pudding Cheesecake is straightforward if you carefully follow the steps below:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the Crust: Place the crust in the oven and bake for about 10-12 minutes until lightly golden. Remove and let cool.
4. Mix Cream Cheese: In a large bowl, beat the softened cream cheese with a mixer on medium speed until smooth.
5. Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, mixing until well combined.
6. Incorporate Sour Cream: Stir in the sour cream until the mixture is smooth.
7. Add Eggs: One at a time, add eggs, mixing just until blended after each addition. Do not overmix.
8. Add Mashed Bananas: Fold in the mashed bananas until evenly distributed throughout the batter.
9. Pour Filling: Pour the cheesecake mixture over the cooled crust in the springform pan.
10. Bake the Cheesecake: Bake for about 60 minutes or until the center is set but still slightly wobbly.
11. Cool: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about one hour to prevent cracking.
12. Chill: Once cooled, transfer the cheesecake to the refrigerator. Allow it to chill for at least 30 minutes, preferably 4 hours or overnight.
13. Prepare Topping: When ready to serve, whip the cream until it reaches stiff peaks and spread it generously over the chilled cheesecake.
14. Garnish: Top with sliced bananas and optional vanilla wafer cookies for an added crunch.
15. Serve: Carefully run a knife around the edge of the springform pan before removing the sides. Slice and enjoy your delicious banana pudding cheesecake!