Prepare the Graham Cracker Crust

• In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
• Mix until the crumbs are evenly coated and resemble wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Refrigerate for at least 20–30 minutes while preparing the filling.

Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
• Add the vanilla extract, sour cream, and lemon juice. Beat until fully combined.
• In a separate chilled bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Add the Banana Split Layers

• Arrange the banana slices in an even layer over the chilled crust.
• Spread the well-drained crushed pineapple over the bananas.
• Spoon the strawberry pie filling or chopped strawberries evenly over the pineapple.
• Drizzle a little chocolate syrup over the fruit layer.

Add the Cheesecake Filling

• Spoon the cheesecake mixture over the fruit layers.
• Spread gently with a spatula, making sure the filling reaches the edges of the pan.
• Smooth the top for an even finish.

Chill Until Set

• Cover the cheesecake and refrigerate for at least6 hours, preferably overnight, until firm.
• Keep it refrigerated throughout chilling.

Decorate and Serve

• Carefully release the sides of the springform pan.
• Pipe or spread whipped cream over the cheesecake.
• Garnish with fresh strawberries, chocolate shavings, chopped nuts, and cherries.
• Drizzle with additional chocolate syrup just before serving.
• Slice with a warm, clean knife for neat pieces.