Banana Strawberry Cheesecake Fantasy

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.