Banana-Strawberry Cheesecake Fantasy: A Creamy, Fruity Delight

Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly coated and resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove and set aside to cool.

Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly golden. Allow it to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.

Prepare the Banana Layer:
In a small bowl, combine the mashed bananas, lemon juice, and granulated sugar. Stir until the mixture is smooth and the sugar is dissolved. Gently spread this banana mixture over the chilled cheesecake layer.

Make the Strawberry Topping:
In a small saucepan, combine the sliced strawberries, granulated sugar, and cornstarch mixture. Heat over medium heat, stirring constantly, until the mixture thickens and becomes syrupy, about 5 minutes. Remove from heat and let cool to room temperature.

Assemble the Cheesecake:
Once the banana layer is set, spread the cooled strawberry topping over the top. Return the cheesecake to the refrigerator for at least 1 hour to allow the layers to firm up together.

Serve:
Once the cheesecake is fully set, remove from the springform pan and slice into wedges. Serve chilled, and enjoy the creamy, fruity layers!

Serving and Storage Tips: