✓ Preheat oven to 350°F (175°C) and lightly grease a 9‑inch springform pan

✓ Combine graham cracker crumbs and melted butter in a bowl; stir until crumbs are evenly coated

✓ Press the crumb mixture firmly into the bottom of the pan, creating an even layer; bake for 8 minutes until lightly golden

✓ Remove crust, let cool while preparing the filling

✓ In a large mixing bowl, beat cream cheese until smooth

✓ Add sugar and vanilla extract to the cheese; mix until pale and fluffy

✓ In a separate bowl, whisk eggs lightly; then fold them into the cheese mixture

✓ Stir in mashed bananas and banana pudding mix until fully incorporated and the batter turns a uniform light yellow

✓ Pour the filling over the pre‑baked crust, spreading evenly with a spatula; smooth the top

✓ Bake for 45 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken

✓ Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour

✓ Once completely cooled, spread whipped topping over the surface in an even layer

✓ Arrange sliced bananas on top of the whipped layer in a decorative pattern; press gently so slices adhere

✓ Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight

✓ Run a thin knife around the edge of the pan before releasing the springform

✓ Slice the cheesecake with a warm knife for smooth cuts; each slice should show a creamy interior and a golden crust

✓ Serve chilled, optionally garnished with a mint leaf