Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

In another bowl, whisk together the banana pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.

Fold the banana pudding mixture into the cream cheese mixture until well blended.

Toss the sliced bananas with lemon juice to prevent browning. Fold half of the bananas into the cheesecake mixture.

Pour the cheesecake filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or until set.

Once set, top the cheesecake with the remaining banana slices and additional whipped cream if desired. Serve chilled.