Preheat your oven to 325°F (162°C). In a large mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended. Press into the bottom of a springform pan to create a crust. Bake for 10 minutes, then set aside to cool.

Beat softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing gently to avoid lumps.

Mash bananas in a small bowl, stir in lemon juice. Fold into the cream cheese mixture until fully combined.

Whisk together instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Fold the pudding mixture into the banana cheesecake batter.

Pour the banana cheesecake filling over the cooled crust. Smooth the top and bake for 50-60 minutes, until the edges are set but the center jiggles slightly.

Let the cheesecake cool in the oven for about 1 hour, then refrigerate for at least 4 hours or overnight.

Remove the sides of the springform pan and garnish with whipped cream and banana slices.