Creating your Banana Pudding Crunch Cheesecake can be simplified with these straightforward steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.

2. Prepare Cheesecake Batter: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, mixing well. Add sour cream, and incorporate the eggs, one at a time. Finally, add vanilla extract and mashed bananas. Mix until the batter is smooth and creamy.

3. Bake the Cheesecake: Pour the cheesecake mixture into the prepared springform pan. Bake in the preheated oven for 45 minutes. The edges should look set while the center may still be slightly jiggly.

4. Prepare Pudding Layer: In a separate bowl, whisk together milk, vanilla pudding mix, and vanilla extract until it thickens, usually takes about 2 minutes. Set aside.

5. Cool Cheesecake: Once the cheesecake is done baking, turn off the oven and let it cool inside for one hour. Remove from the oven and refrigerate for at least 3 hours or overnight for the best results.

6. Add Pudding Layer: Once chilled, spread the prepared vanilla pudding mixture over the cooled cheesecake evenly.

7. Make Crunch Topping: In another bowl, combine crushed vanilla wafers, chopped nuts, melted butter, and brown sugar. Mix until fully combined.

8. Add Crunch Topping: Sprinkle the crunch topping over the pudding layer, pressing lightly to adhere.

9. Chill Again: Return the cheesecake to the refrigerator for an additional hour to firm up the layers.

10. Garnish and Serve: Before serving, top with whipped cream and sliced bananas if desired.