In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press into the base of a 9-inch springform pan and chill for about 15 minutes.

In a large bowl, combine softened cream cheese, vanilla extract, and vanilla pudding mix. Whisk until smooth, about 2-3 minutes.

In a separate bowl, whip 2 cups of heavy cream until stiff peaks form, approximately 3-5 minutes. Fold this whipped cream into the cream cheese mixture.

Slice 2 bananas into thin rounds and fold half into the cheesecake batter. Mix the remaining cream cheese, sour cream, and powdered sugar until smooth, then combine with the cream cheese and whipped cream mix.

Pour half of the cheesecake batter over the chilled crust. Arrange the remaining banana slices on top, then cover with the rest of the cheesecake mixture. Tap the pan to release air bubbles and refrigerate for at least 4 hours to set.

After setting, whip the remaining heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the cheesecake before serving.