Creating the Banana Pudding Crunch Cheesecake is simple if you follow these easy steps:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pie pan. Set aside.

3. Mix Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth.

4. Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and sour cream until just combined.

5. Bake the Cheesecake: Pour the cheesecake filling over the crust and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.

6. Cool the Cheesecake: Remove from the oven and let it cool at room temperature for about 1 hour. After cooling, refrigerate for at least 3 hours, preferably overnight.

7. Prepare the Banana Layer: In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it sit for a few minutes until it thickens.

8. Assemble the Cheesecake: Once the cheesecake has cooled, spread the banana slices evenly over the top. Then pour the pudding mixture over the bananas, ensuring even coverage.

9. Make the Crunch Topping: In a small bowl, combine crushed vanilla wafers. Generously sprinkle this mixture over the pudding layer.

10. Finish with Whipped Cream: Top with whipped cream, spreading evenly across the surface. Garnish with sliced bananas and extra crushed vanilla wafers, if desired.