Banana-Strawberry Cheesecake Fantasy

In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8-10 minutes, then remove from the oven and let it cool.
Make the Cheesecake Layer:

In a large 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 batter over the cooled crust in the springform pan.
Bake at 325°F (160°C) for 50-60 minutes, or until the center is set and slightly jiggly.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
Prepare the Banana Layer:

In a small bowl, mash the bananas and stir in lemon juice and granulated sugar.
Spread the banana mixture evenly over the chilled cheesecake layer.
Make the Strawberry Topping:

In a saucepan, combine the strawberries and sugar. Heat over medium heat, stirring occasionally, until the strawberries release their juices.
Stir in the cornstarch mixture and continue cooking for 2-3 minutes until the sauce thickens.
Remove from heat and allow to cool slightly before spooning the strawberry topping over the banana layer.
Assemble:

Once the strawberry topping is slightly cooled, spread it evenly over the banana layer on the cheesecake.
Return the cheesecake to the refrigerator to chill for an additional 1-2 hours before serving.
Serving and Storage Tips