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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
Press firmly into a 9-inch springform pan or pie dish. Chill while making the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract; beat until fluffy.
Gently fold in the whipped cream until fully incorporated.
3. Assemble the Layers:
Arrange banana slices evenly over the crust.
Spread half the cheesecake filling on top.
Layer with strawberries, then spread the remaining filling.
Top evenly with drained crushed pineapple.
4. Chill and Garnish:
Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
Before serving, decorate with whipped cream, cherries, chocolate syrup, and chopped nuts.
Serving and storage tips:
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