1. Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.

2. Preheat Oven: Preheat your oven to 325°F (165°C).

3. Blend Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

4. Add Sugar and Vanilla: Gradually add granulated sugar and vanilla extract to the cream cheese, mixing until well combined.

5. Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix.

6. Add Sour Cream: Fold in the sour cream until well incorporated, ensuring a smooth consistency.

7. Pour Filling: Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

8. Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

9. Cool: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour.

10. Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

11. Prepare Pudding Layer: In a separate bowl, whisk together milk and banana pudding mix until smooth. Let it sit for about 5 minutes to thicken.

12. Whip Cream: In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream into the banana pudding mixture.

13. Layer the Pudding: Once the cheesecake has chilled and set, spread the banana pudding layer evenly over the top of the cheesecake.

14. Garnish: Decorate with whipped cream, banana slices, and Nilla Wafers or crushed graham crackers if desired.

15. Serve: Slice and enjoy your stunning Banana Pudding Cheesecake!