13.4 oz. package vanilla instant pudding mix (you can also use banana pudding)
28-ounce packages cream cheese, softened
1 ¼cuppowdered sugardivided
Add the granulated sugar and graham cracker crumbs to a medium-size mixing bowl and then stir in the melted butter.
To form the graham cracker crust, add the mixture to the bottom of the springform pan in an even layer and press firmly, making sure there are no holes.
Place pan in the freezer, allowing the crust to firm while making the filling.
In a medium mixing bowl, beat together 1 package of cream cheese and vanilla extract until fluffy.
Add packet of pudding mix and beat until thoroughly combined (mixture will be thick and clumpy).
Slowly drizzle 2 cups of the heavy cream into the mixture, beating continuously. Continue adding the cream and beating until mixture is creamy and smooth. (Set aside the remaining 1 up of heavy cream to whip for topping the cheesecake).
Slice bananas and spread in a single layer on the graham cracker crust.
Spread half of the pudding mixture over the bananas. Place another layer of banana slices and then the remaining pudding mixture over the top.
Prepare the cheesecake layer by beating together the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream. Beat until smooth and fluffy. Add in 1 cup of powdered sugar and beat until smooth.
Spread the cream cheese mixture evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake.
Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form. Pipe swirls of whipped cream on top of the chilled