Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, and 3 tablespoons of granulated sugar. Mix until fully combined. Firmly press the mixture into the bottom of a 9-inch springform pan to form a solid crust. Bake for 8-10 minutes until lightly golden, then remove from the oven and allow to cool completely before adding the filling.

Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat 24 ounces of softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 3-4 minutes. Add in 3 large eggs, one at a time, mixing well after each addition. Blend in 1 teaspoon of vanilla extract and ½ cup of mashed ripe bananas until well combined. Carefully pour the filling into the cooled crust, smoothing the top with a spatula.

Place the springform pan in the preheated oven and bake the banana cream cheesecake for 50-60 minutes. Keep an eye on it; the edges should be set, while the center remains slightly jiggly. Once baked, remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator.

While the cheesecake cools, whisk together 1 package (3.4 oz) of instant banana pudding mix with 1 ½ cups of cold milk in a separate bowl. Mix until the pudding thickens to a creamy consistency, about 2 minutes. Once the cheesecake is chilled and fully set, spread the banana pudding evenly over the top layer.

After spreading the pudding layer, take 1 ½ cups of whipped cream and dollop it on top of the pudding layer. Gently spread it out to create a beautiful, fluffy topping. For added texture and flavor, garnish with sliced bananas and crushed graham crackers.

For best results, cover the banana cream cheesecake and chill it in the refrigerator for at least 4 hours, or ideally overnight. When ready to serve, slice and enjoy this delightful banana cream cheesecake cold, a perfect treat for any occasion!