• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Fold in the mashed bananas and caramel sauce until evenly distributed.
• Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
• Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.
• Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to chill and set.
• Prepare the banana pudding layer by whisking together the instant banana pudding mix and cold milk until thickened. Gently fold in the whipped cream.
• Spread the banana pudding mixture over the chilled cheesecake layer.
• Garnish the cheesecake with sliced bananas, a drizzle of caramel sauce, and dollops of whipped cream before serving.

Total Time: Approximately 5 hours (including chilling time)

Calories per serving: Approximately 350-400 calories per slice (based on 12 servings)