1. Crush the vanilla wafers into fine crumbs, then mix them with melted butter until evenly moistened.

2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan or an 8-inch square dish. Chill while preparing the filling.

3. Whisk the banana pudding mix with cold milk until thickened, then let it sit for 5 minutes.

4. Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

5. Add the prepared banana pudding to the cream cheese mixture and beat on low until fully combined.

6. Fold in the whipped topping gently until the filling is light and smooth.

7. Spread half of the cheesecake filling over the chilled crust.

8. Toss or brush banana slices lightly with lemon juice, then layer them over the filling.

9. Add a layer of vanilla wafers over the bananas.

10. Spread the remaining cheesecake filling on top and smooth the surface.

11. Add crushed vanilla wafers and whipped topping for garnish.

12. Cover and refrigerate for at least 6 hours, or overnight, before slicing and serving chilled.