1. Crush graham crackers (or vanilla wafers) into fine crumbs and mix with melted butter. Press firmly into the bottom of a springform pan to form the crust. Chill while you make the filling.

2. Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix well. Gently fold in half of the whipped topping to lighten the filling.

3. In another bowl, whisk instant vanilla pudding mix with cold milk until thickened. Let it sit for 2–3 minutes.

4. Layer sliced bananas over the prepared crust. Spread half of the cheesecake filling over the bananas. Add spoonfuls of pudding and swirl lightly with a knife. Repeat with remaining banana slices and cheesecake mixture.

5. Smooth the top and cover with plastic wrap. Refrigerate for at least 6 hours or overnight until set.

6. Before serving, top with the rest of the whipped topping. Garnish with crushed cookies, banana slices, and a drizzle of caramel. Slice with a sharp knife and serve cold.