Banana-Strawberry Cheesecake Fantasy: A Fruity, Creamy Delight

Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes until lightly golden, then set aside to cool.

Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract, continuing to beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the mashed banana and sour cream until smooth.

Bake the Cheesecake:
Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set and slightly jiggles when shaken. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours or overnight to set completely.

Make the Strawberry Topping:
In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch (if using). Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature.

Assemble the Cheesecake:
Once the cheesecake has fully chilled, spread the strawberry topping evenly over the top of the cheesecake. Garnish with additional sliced bananas and strawberries around the edges. For extra indulgence, top with a dollop of whipped cream.

Serve:
Slice the cheesecake and serve chilled. Enjoy the creamy, fruity goodness in every bite!

Serving and Storage Tips: