Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake for 8-10 minutes until set. Let it cool.

In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition.

Incorporate the mashed bananas, vanilla extract, lemon juice, and sour cream, mixing until completely combined.

Finally, add the instant banana pudding mix and cold milk. Beat the mixture until it is smooth and well-blended.

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

Bake in the preheated oven for about 60 minutes or until the edges are set but the center still has a slight jiggle.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.

Remove the cheesecake from the oven and let it cool at room temperature for an additional hour.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.

Before serving, whip the cold cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the cheesecake.

Garnish with fresh banana slices and optional crumpled vanilla biscuits or graham cracker crumbs for added texture.