Prep the pan: Use a 9-inch springform pan or a 9x9-inch square dish. Lightly grease the sides or line with parchment for clean slices.

Make the crust: In a bowl, mix graham crumbs, sugar, salt, and melted butter until the texture is like damp sand. Press firmly into the bottom of the pan, using the bottom of a measuring cup to compact. Chill while you make the filling.

Whip the cream: In a cold bowl, whip heavy cream and 3 tablespoons powdered sugar to medium-stiff peaks. Set aside in the fridge.

Beat the cream cheese: In a separate bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape down the bowl. Add 3/4 cup powdered sugar and vanilla; beat until combined and silky.

Mix the pudding: In another bowl, whisk instant pudding with cold milk until thickened, 1–2 minutes. Let sit for another minute to fully set.

Combine the bases: Beat the thickened pudding into the cream cheese mixture on low speed until completely smooth. This creates your banana cream cheesecake base.

Fold in whipped cream: Gently fold the whipped cream into the filling using a spatula. Work in thirds and keep it airy. Don’t overmix—just until no streaks remain.

Banana layer: Toss banana slices with a small splash of lemon juice to slow browning. Pat dry. Arrange a single layer of banana slices over the chilled crust.

Fill and smooth: Spoon the filling over the bananas, smoothing the top with an offset spatula. Tap the pan lightly on the counter to settle.

Chill: Cover and refrigerate for at least 6 hours, ideally overnight, to set fully. The texture improves with time.

Finish and serve: Before serving, top with swirls of whipped cream, extra banana slices, and crushed wafers or crumbs. Slice with a hot, dry knife for clean edges.