Follow these straightforward steps to create your Banana Pudding Crunch Cheesecake:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes. Remove and let cool.
4. Make the Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
5. Add Flavors: Mix in the vanilla extract and mashed bananas until well incorporated.
6. Introduce Eggs: Add in the eggs one at a time, mixing on low speed until just blended.
7. Add Sour Cream: Finally, fold in the sour cream until the mixture is smooth.
8. Fill the Pan: Pour the cheesecake filling over the cooled crust.
9. Bake: Bake in the oven for 55-60 minutes, or until the center is set but still slightly jiggly.
10. Cool the Cheesecake: Once baked, turn the oven off and crack the door slightly. Let the cheesecake cool in the oven for about an hour. Then transfer to the fridge to chill for at least 4 hours or overnight.
11. Prepare the Topping: Once the cheesecake has chilled, whip together the whipped cream and crushed wafers until combined.
12. Assemble: Spread the whipped cream topping onto the chilled cheesecake, and garnish with banana slices if desired.
13. Slice and Serve: Carefully remove the sides of the springform pan. Slice into pieces and serve.

Following these steps ensures your Banana Pudding Crunch Cheesecake will turn out beautifully every time.