Ingredients:
1 1/2 cups graham cracker crumbs 
1/3 cup granulated sugar 
1/2 cup unsalted butter, melted 
2 (8 oz) packages cream cheese, softened 
1 cup powdered sugar 
1 teaspoon vanilla extract 
2 cups heavy whipping cream 
2 bananas, sliced 
1 cup sliced strawberries 
1/2 cup crushed pineapple, drained 
1 cup mini chocolate chips 
Maraschino cherries, for topping 
Whipped cream, for topping 
Chocolate syrup, for drizzling
Directions:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter.
Press this mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set. 
In a large mixing bowl, beat the cream cheese until smooth.
Add the powdered sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined. 
Spread half of the cream cheese mixture over the chilled crust.
Layer with sliced bananas, strawberries, and crushed pineapple. Sprinkle with mini chocolate chips.
Spread the remaining cream cheese mixture on top, smoothing it out evenly.
Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
Before serving, garnish with whipped cream, maraschino cherries, and a drizzle of chocolate syrup.
Prep Time: 20 minutes 
| Chill Time: 4 hours | Total Time: 4 hours 20 minutes