Preheat Oven:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Make the Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.

Press the mixture into the bottom of the prepared springform pan.

Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the cheesecake filling.

Prepare the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Add the eggs one at a time, beating well after each addition, until fully incorporated.

Pour the cheesecake batter over the cooled crust in the springform pan.

Bake the Cheesecake:

Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to prevent cracking.

Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight to chill and set.

Prepare the Fruit Topping:

In a small saucepan, heat the strawberry jam or preserves over low heat until melted and smooth.

Arrange the sliced bananas and strawberries on top of the chilled cheesecake.

Drizzle the melted strawberry jam over the fruit to glaze.

Chill and Serve:

Return the cheesecake to the refrigerator to chill for another 30 minutes to set the fruit topping.

Once chilled, remove the sides of the springform pan and transfer the cheesecake to a serving plate.

Garnish with whipped cream and fresh mint leaves if desired.

Slice and Enjoy:

Slice the banana strawberry cheesecake into servings and serve chilled.