Preparation Steps

• Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with foil for water bath baking.
• Make the crust: combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a bowl until evenly moistened. Press mixture firmly into the bottom of the prepared pan. Chill in the fridge while preparing the filling.
• In a large bowl, beat softened cream cheese until smooth. Gradually add 0.75 cup sugar and mix until combined. Add sour cream and vanilla and mix until smooth and creamy.
• Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Fold in the mashed bananas until evenly distributed.
• Pour the filling over the chilled crust. Place the springform pan in a larger roasting pan and pour hot water into the outer pan to come halfway up the sides of the springform (water bath).
• Bake for 55 to 65 minutes until the edges are set and the center slightly jiggles when shaken. Turn off the oven and crack the door; let cheesecake cool in the oven for 1 hour.
• Remove from oven, take out of water bath, and chill the cheesecake in the refrigerator at least 4 hours or overnight.
• Prepare pudding topping: whisk instant vanilla pudding mix with 2 cups cold milk for 2 minutes until thickened. Fold in 1.5 cups whipped topping until smooth.
• Spread the pudding mixture over the chilled cheesecake. Arrange sliced bananas on top and refrigerate at least 30 minutes before serving. Slice and enjoy.