Creating the Banana Pudding Crunch Cheesecake involves several steps. Following these will lead you to perfect results:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Prepare the Crust: In a medium bowl, mix crushed vanilla wafers with melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan.
3. Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool.
4. Cream the Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
5. Add Sugar and Vanilla: Gradually add granulated sugar and vanilla extract, mixing until well incorporated.
6. Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition.
7. Fold in Bananas and Sour Cream: Gently fold in the mashed banana, sour cream, and lemon juice until smooth.
8. Pour Filling Over Crust: Pour the banana cheesecake filling onto the cooled crust, spreading it evenly.
9. Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes, or until the center is set and a slight jiggle remains.
10. Cool and Chill: Remove the cheesecake from the oven and allow it to cool before refrigerating it for at least 4 hours to set completely.
11. Whip Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, continuing to whip until stiff peaks form.
12. Top with Whipped Cream: Gently spread or pipe the whipped cream over the chilled cheesecake and sprinkle with extra crushed vanilla wafers.

These steps will lead you to a delicious Banana Pudding Crunch Cheesecake that embodies warmth and nostalgia with every slice.