Ingredients:

• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• 4 ripe bananas, mashed
• 1 tablespoon lemon juice
• 3 (8 oz) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 (3.4 oz) box instant banana pudding mix
• 2 cups whole milk
• Whipped cream and additional vanilla wafer crumbs for garnish

Instructions:

1. Prepare the Pan and Crust:
   Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick cooking spray. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press this mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and allow it to cool.
2. Prepare the Banana Mixture:
   In a separate bowl, mix the mashed bananas with the lemon juice and set aside.
3. Make the Cheesecake Filling:
   In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and flour, mixing until well combined. Beat in the eggs one at a time, then add the sour cream and vanilla extract. Finally, fold in the banana mixture.
4. Bake the Cheesecake:
   Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula. Bake for 1 hour or until the center is almost set. Remove from the oven and let the cheesecake cool completely at room temperature.
5. Prepare the Banana Pudding:
   While the cheesecake cools, prepare the banana pudding mix according to the package directions, using the 2 cups of whole milk. Spread the pudding mixture over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
6. Garnish and Serve:
   Before serving, garnish the cheesecake with whipped cream and additional vanilla wafer crumbs. Enjoy your Banana Pudding Cheesecake!