Making Banana Pudding Crunch Cheesecake can be straightforward, especially if you follow these easy steps:

1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed vanilla wafers, melted butter, and granulated sugar. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven to cool.

2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually mix in the granulated sugar and vanilla extract until well blended.

3. Add Eggs: Add the eggs, one at a time, mixing on low speed after each addition until just combined. Overmixing can create cracks in your cheesecake.

4. Incorporate Bananas: Fold in the mashed bananas and lemon juice gently until combined.

5. Pour into Crust: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.

6. Bake: Bake in the preheated oven for about 60 minutes or until the center is set but still slightly jiggly. Turn the oven off and leave the cheesecake in the oven for an additional hour to prevent cracking.

7. Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cool, cover and refrigerate for at least 3 hours or overnight for best results.

8. Whip the Cream: In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

9. Top the Cheesecake: Once the cheesecake is fully chilled, spread the whipped cream over the top. Decorate with sliced bananas and additional crushed vanilla wafers for garnish.