In a medium saucepan over medium heat, combine the sliced strawberries and 2 tablespoons of sugar. Bring to a gentle boil, stirring occasionally, for about 2-3 minutes until a syrup forms.

Cool slightly, then puree the mixture in a food processor for a smooth sauce. Chill in the refrigerator while you prepare the rest of the cheesecake.

Preheat the oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper for easier removal later.

In a mixing bowl, combine the crushed vanilla wafer cookies, 2 tablespoons of sugar, and melted butter. Stir until fully combined.

Press this mixture firmly into the bottom of the prepared springform pan, using the back of a measuring cup to press it down evenly.

Wrap aluminum foil around the pan to prevent water from entering during baking.

In a stand mixer, beat the softened cream cheese until it’s smooth and creamy.

Gradually add in ½ cup sugar and the instant banana cream pudding mix, mixing until incorporated.

Add the mashed banana, sour cream, and vanilla extract, mixing again until well combined.

Add the eggs one at a time, ensuring each is fully mixed before adding the next.

Pour the creamy filling over your crust and gently swirl in half of the prepared strawberry sauce to create a marbling effect.

Place the springform pan into a roasting pan and carefully fill it with hot water until it reaches halfway up the sides of the springform pan.

This method helps the cheesecake bake evenly and prevents cracking.

Bake for 65-70 minutes, or until the edges appear set, and the center is slightly jiggly.

Note that the cheesecake will continue to set as it cools.

Allow the cheesecake to cool to room temperature.

Once cooled, refrigerate for at least 4 hours (or overnight) to fully set before serving.

Before serving, garnish with whipped cream, the remaining strawberry sauce, fresh strawberries, and sliced bananas.