Banana-Strawberry Cheesecake Fantasy: A Creamy, Fruity Twist on Classic Cheesecake

Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust for 10–12 minutes or until golden and set. Remove from the oven and let it cool while preparing the filling.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3-4 minutes.
Add the vanilla extract, eggs (one at a time), and beat until fully incorporated.
Mix in the sour cream and heavy cream until smooth.
Divide the cheesecake batter into two equal parts.
In one half, gently fold in the mashed banana until fully combined. In the other half, stir in the pureed strawberries.
Assemble the Cheesecake:

Pour the banana cheesecake mixture over the cooled crust and spread it out evenly.
Then, carefully spoon the strawberry cheesecake mixture on top of the banana layer, smoothing it out to cover the banana layer.
Use a knife or skewer to gently swirl the two layers together for a marbled effect.
Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 50–60 minutes, or until the center is just set and a slight jiggle remains.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours or overnight.
Garnish and Serve:

Once the cheesecake is fully chilled, carefully remove the springform pan.
Garnish with sliced banana, fresh strawberry slices, and a dollop of whipped cream if desired.
Serving and Storage Tips: