1️⃣ Prepare the Crust

• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.

• Stir until evenly combined and moist.

• Press firmly into the bottom of a springform pan.

• Use the bottom of a glass or measuring cup to smooth and compact the crust.

• Place in the fridge for 20–30 minutes to firm up.

2️⃣ Make the Cheesecake Filling

• In a large bowl, beat cream cheese until smooth and fluffy.

• Add powdered sugar and vanilla extract. Mix well.

• Gently fold in the whipped topping until well incorporated.

• Spread the mixture over the chilled crust evenly using a spatula.

3️⃣ Add the Fruit Layers

• Arrange banana slices evenly across the top of the cheesecake layer.

• Spread the drained pineapple on top of the bananas.

• Add a layer of strawberries, ensuring full coverage.

• Drizzle chocolate syrup (if using) lightly over the fruit.

4️⃣ Chill and Set

• Cover the entire pan with plastic wrap or foil.

• Refrigerate for at least 4 hours, but ideally overnight.

5️⃣ Garnish and Serve

• Before serving, pipe or spoon whipped topping along the edges.

• Decorate with maraschino cherries, chopped nuts, and optional sprinkles.

• For clean slices, dip your knife in hot water and wipe between each cut.

🍽️ Optional Variations

• Oreo Crust: Swap graham crackers for crushed Oreos.

• Nut-Free: Skip nuts or use granola for a crunch alternative.

• Tropical Twist: Add mango or kiwi for a summer vibe.

• Extra Creamy: Blend in mascarpone with cream cheese for a velvety layer.