Use the parchment to lift the chilled bars out of the pan. Cut into squares, then top each piece with a dollop of whipped topping and a slice of banana just before serving.

Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

In a medium bowl, stir together the cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Place in the refrigerator while you make the filling.

In a chilled mixing bowl, beat the heavy cream and sugar together until stiff peaks form. Set aside.

Make the cheesecake base: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the dry pudding mix and beat again until fully incorporated.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Spread the filling evenly over the chilled crust, smoothing the top. Cover and refrigerate for at least 8 hours, or until fully set.