Preheat your oven to 350°F (175°C). Crush the graham crackers until fine crumbs, then mix with melted butter. Press into the bottom of a springform pan to form an even layer. Bake for 10 minutes or until lightly golden, then cool at room temperature.

In a large bowl, beat the cream cheese and sugar together using a hand mixer until smooth and creamy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the banana pudding mix and milk until combined and smooth.

Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes until the edges are set and the center is slightly jiggly. Check with a toothpick.

Once baked, cool the cheesecake on a wire rack for about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.

Run a knife around the edges of the springform pan to release the cheesecake. Remove the sides of the pan, top with whipped cream, and garnish with fresh banana slices before serving.