🧁 Instructions:
1. Make the Crust
Preheat oven to 325°F (160°C).
Mix the crushed wafers, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Prepare the Cheesecake Base
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream. Mix until creamy.
3. Assemble Layers
- Pour half the cheesecake batter over the crust.
- Layer sliced bananas and spread a thin layer of banana pudding on top.
- Add the rest of the cheesecake batter.
- In a small saucepan, cook chopped strawberries, preserves, and lemon juice over medium heat until slightly thickened. Cool slightly and swirl gently into the top of the cheesecake for a strawberry ribbon effect.
4. Bake & Chill
Bake the cheesecake for 50–60 minutes, until the center is just set.
Cool completely, then refrigerate for 4 hours or overnight.
5. Make the Strawberry Crunch Topping
Mix the crushed Oreos, freeze-dried strawberries, and melted butter until crumbly. Sprinkle over the chilled cheesecake just before serving.
🌟 Tips for Success:
- For clean slices, dip your knife in hot water and wipe clean between each cut.
- Want a layered look? Bake one flavor at a time for more definition.
- Add whipped cream or a banana chip on top for extra flair.
🎉 Serve & Celebrate
This cheesecake is bold, nostalgic, and beautifully indulgent. Whether you’re reminiscing about ice cream truck strawberry crunch bars or your favorite banana pudding from childhood, this dessert delivers both flavor profiles in perfect harmony.
