Creating your Banana Pudding Crunch Cheesecake is an enjoyable process when following these steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a bowl, combine crushed vanilla wafers with melted butter. Press this mixture firmly into the bottom of a springform pan to create an even crust.
3. Mix the Cream Cheese Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue mixing until well combined. Add vanilla extract and eggs, one at a time, mixing well after each addition. Finally, incorporate sour cream and mix until smooth and creamy.
4. Assemble the Filling: Pour half of the cheesecake batter over the prepared crust, then layer the banana slices evenly on top. Pour the remaining cheesecake batter on top of the bananas.
5. Prepare the Banana Pudding Layer: In a separate bowl, whisk together the banana pudding mix and milk until thickened. Carefully spread the pudding over the cheesecake layer.
6. Bake: Place the cheesecake in the preheated oven and bake for about 45 minutes or until the center is set but slightly jiggly.
7. Cool the Cheesecake: Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool for about 15-30 minutes.
8. Chill in the Refrigerator: Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, preferably overnight, to develop the best flavor and texture.
9. Garnish: Before serving, top with fresh whipped cream and sprinkle additional crushed vanilla wafers on top for added crunch.

These steps will guide you in creating an incredible Banana Pudding Crunch Cheesecake effortlessly!