Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with oil.
In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar. Reserve ½ cup of the mixture for topping.
Press the remaining crumb mixture evenly into the bottom and slightly up the sides of the prepared pan.
Bake in the preheated oven for about 7 minutes. Allow to cool completely before adding the filling.
Layer the Bananas:
Once the crust is cool, arrange half of the sliced bananas evenly over the crust. Set aside.
Make the Cheesecake Filling:
Using an electric mixer, beat the cream cheese and sugar together until smooth.
Gently fold in 2 cups of Cool Whip until combined.
Spread the cream cheese mixture over the bananas in the crust.
Add the Banana Pudding Layer:
In a separate bowl, whisk together the milk and instant pudding mix until it starts to set (about 2 minutes).
Fold in the remaining Cool Whip until smooth and combined.
Spread the pudding mixture over the banana layer.
Finish and Chill:
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