To Make the Crust:

1. In a medium bowl, combine the vanilla wafer crumbs and melted butter.

2. Mix until the crumbs are fully moistened.

3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pan.

4. Place the crust in the freezer to set while you prepare the filling.

To Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

2. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Beat until well combined and smooth.

3. In a separate large bowl, whip the heavy cream on high speed until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.

To Make the Banana Pudding Layer:

1. In a medium bowl, whisk together the instant banana cream pudding mix and cold whole milk for about 2 minutes, until it starts to thicken.

2. Let it sit for about 5 minutes to fully set.

To Assemble the Cheesecake:

1. Remove the crust from the freezer.

2. Spread half of the cheesecake filling evenly over the crust.

3. Arrange a single layer of sliced bananas over the cheesecake filling.

4. Carefully spread the prepared banana pudding over the bananas.

5. Top with the remaining cheesecake filling, spreading it gently to cover the pudding layer.

6. Cover the cheesecake with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to fully set.

Before Serving:

1. Carefully run a knife around the edge of the cheesecake before releasing the springform pan.

2. Top with fresh whipped cream, additional vanilla wafers, and banana slices.