Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon banana extract (optional)
1/2 cup mashed ripe bananas (about 1 banana)
1 cup fresh strawberries, diced (or use freeze-dried strawberries for more intense flavor)
For the Strawberry Banana Pudding Layer:
1 package (3.4 oz) instant banana pudding mix
2 cups whole milk
1/2 cup diced fresh strawberries
For the Topping:
Whipped cream
Sliced fresh strawberries
Banana slices
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Bake in the preheated oven for about 10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and continue to beat until well combined.
Mix in the sour cream and heavy cream until smooth.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and banana extract (if using).
Gently fold in the mashed bananas and diced strawberries.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly golden. The center should be slightly jiggly but not wet.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.
Prepare the Strawberry Banana Pudding Layer:
In a medium bowl, whisk together the instant banana pudding mix and whole milk until thickened, about 2 minutes.
Gently fold in the diced fresh strawberries.
Spread the pudding mixture over the cooled cheesecake layer, smoothing it out evenly.
Chill:
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
Add Toppings and Serve:
Before serving, top with whipped cream, sliced fresh strawberries, and banana slices.
Carefully remove the cheesecake from the springform pan and transfer to a serving platter. 
