Preheat your oven to 350 degrees F. and prepare a 9-inch springform pan by spraying generously with nonstick spray and line with parchment paper.

Pulse graham crackers in a food processor until you get 1 ¾ cup crumbs. Add the melted butter and sugar and pulse until just combined.

Pour into the bottom of the prepared springform pan and use the back of a spoon or measuring cup to pack the crumbs to form a crust. Bring the crumbs about 1 inch up the sides of the pan.

Bake for 10 minutes until golden brown. Remove and allow to cool on a wire rack while you prepare the filling.

In the bowl of a stand mixer cream the cream cheese on high speed until smooth. Add the granulated sugar and mix until combined. Scrape the bottom and sides of the bowl and mix more if necessary to remove any lumps.

Fold in 2 cups of whipped cream into the cream cheese mixture.

Layer banana slices over the baked crust. Pour the cream cheese mixture over the bananas and carefully smooth into an even layer.

Arrange the remaining banana slices over the cream cheese layer.

In a separate bowl, combine the milk and banana pudding mix. Allow to sit for 2-3 minutes until thickened.

Fold in the remaining whipped cream into the pudding mixture.

Spread the pudding mixture over the last banana layer and smooth.

Refrigerate for at least 4 hours until the cheesecake has set.

To remove from the pan, carefully run hot water around the sides of the springform. Remove the outside ring and decorate with whipped cream, crushed graham crackers, and fresh berries if desired.

Refrigerate until ready to serve.

Keep the cheesecake stored in the refrigerator for up to three days.