Directions:

Make the crust:

Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Stir until well blended and press firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down evenly. Place in the fridge to chill while you prepare the filling.

Make the strawberry topping:

In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 6–8 minutes until the strawberries break down and release their juices. If you’d like it thicker, stir in the cornstarch slurry and cook for 1–2 more minutes. Let it cool completely.

Prepare the cheesecake filling:

In a large bowl, beat the softened cream cheese until smooth and creamy (about 2–3 minutes). Add the sugar, mashed bananas, vanilla, and lemon juice. Mix until fully combined and silky.

Whip the cream:

In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the banana-cream cheese mixture. Fold just until smooth and fluffy.

Assemble the cheesecake:

Pour the banana cheesecake filling over the chilled crust and smooth the top. Gently spoon the cooled strawberry sauce over the surface, then use a knife or skewer to swirl it slightly for a marbled look. (Alternatively, spread the sauce as a topping without swirling.)

Chill and set:

Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.

Serve:

Once set, remove the cheesecake from the springform pan, slice with a warm knife, and serve chilled. Garnish with fresh banana slices or strawberries if desired—but add banana slices just before serving to prevent browning!