Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until wet sand consistency. Press mixture into a 9-inch springform pan. Bake for 8–10 minutes until lightly browned, then cool completely.

Lower oven temperature to 325°F (163°C). Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract and mashed ripe bananas until fully combined.

Pour the cheesecake filling into the cooled crust and smooth the top. Bake for 50–60 minutes, or until the center looks just set. Let cool completely, then refrigerate for at least 4 hours or overnight.

Prepare pudding layer by whisking instant banana pudding mix with cold milk until thickened. Spread this pudding layer over the chilled cheesecake.

Spread whipped cream over the pudding layer and garnish with sliced bananas and crushed graham crackers.

Slice and serve chilled, pairing wonderfully with coffee or tea.