Ingredients Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted Cheesecake Filling: 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 1 tsp vanilla extract 3 large eggs 2 ripe bananas, mashed 1/4 cup sour cream 1/4 cup heavy cream Topping: 1 cup fresh strawberries, hulled and sliced 1/4 cup strawberry jam, warmed and strained Instructions Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas, sour cream, and heavy cream until the mixture is smooth. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and add hot water to the baking dish until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. Add the Topping: Arrange the sliced strawberries on top of the chilled cheesecake. Drizzle the warmed strawberry jam over the strawberries.
