Instructions

• Preheat nothing — have a 9-inch springform pan ready. Line the bottom with parchment paper and spray the sides with non-stick spray.
• In a mixing bowl, combine 2 cups graham cracker crumbs and ½ cup granulated sugar. Add ¾ cup melted salted butter and stir until the crumbs are evenly moistened.
• Press the graham mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Place the pan in the freezer to firm while you make the fillings.
• In a medium bowl, beat 8 ounces softened cream cheese with 1 teaspoon vanilla extract until smooth and fluffy. Add 3.4 ounces vanilla instant pudding mix and beat until fully incorporated and the mixture is thick.
• With the mixer running, gradually add 2 cups of the heavy cream to the pudding-cream cheese mixture and beat until the mixture becomes creamy and holds shape (it will be thick and smooth). Set aside the remaining 1 cup heavy cream for the topping.
• Slice 3 to 4 medium bananas. Arrange a single layer of banana slices over the chilled crust.
• Spread half of the pudding mixture over the first banana layer. Add another layer of banana slices, then spread the remaining pudding mixture over those bananas.
• In a separate large bowl, beat 16 ounces softened cream cheese with 1 teaspoon vanilla extract and 1/3 cup sour cream until smooth and fluffy. Add 1 cup powdered sugar and beat until fully combined and smooth.
• Spread the cheesecake filling evenly over the top of the pudding/banana layers and smooth the surface with an offset spatula or the back of a spoon.
• Chill the assembled cheesecake in the refrigerator for at least 4 hours (or place in the freezer for at least 2 hours) to set.
• Whip the reserved 1 cup heavy cream with the remaining 1/4 cup powdered sugar until stiff peaks form. Pipe or spread the whipped cream on top of the chilled cheesecake.
• If desired, sprinkle a small amount of graham cracker crumbs over the whipped cream as a garnish.