Creating the Banana Pudding Crunch Cheesecake involves several layers, but don’t worry! Each step is straightforward:

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes in a preheated oven at 350°F (175°C). Allow to cool.

2. Make the cheesecake filling: In a large bowl, blend the softened cream cheese and sugar using an electric mixer until smooth. Add in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and sour cream until creamy and well combined.

3. Pour the cheesecake filling: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.

4. Cool the cheesecake: Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour. Then, remove and let it cool at room temperature for an additional hour before refrigerating for at least 1-2 hours until firm.

5. Prepare the banana layer: In a bowl, toss the banana slices with lemon juice to prevent browning. Once the cheesecake is cooled, arrange the banana slices evenly on top of the cheesecake.

6. Make the pudding layer: In another bowl, prepare the instant vanilla pudding by whisking together the pudding mix and cold milk according to package instructions. Let it set for 5 minutes, then pour over the bananas, spreading evenly.

7. Prepare the crunch topping: In a medium bowl, combine crushed vanilla wafers, chopped nuts (if using), and melted butter. Mix until well combined. Sprinkle the crunch mixture over the pudding layer.

8. Chill and serve: Cover the cheesecake and refrigerate for at least another hour to set all layers firmly before serving.