INGREDIENTS :
For the crusts:
2 ½ cups graham crackers crumbs
6 tablespoons unsalted butter, melted
4 tablespoons sugar
For the cream cheese layer:
12 ounces cream cheese, at room temperature
½ powdered sugar
1 teaspoon vanilla extract
8 ounces Cool Whip
For the fruit layer:
2-3 bananas, sliced
2 cups fresh strawberries, sliced
1 cup pineapple chunks, well drained
For the topping:
8 ounces Cool Whip
½ cup pecans or walnuts, chopped
Chocolate syrup, optional
Maraschino cherries, for garnish
INSTRUCTIONS :
To make crust:
In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined
Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
To make cheesecake layer:
In a large bowl with an electric handheld mixer or using an electric stand mixer, mix the cream cheese, vanilla and powdered sugar on medium speed until smooth and light about 2-3 minutes
Fold in the Cool Whip until completely incorporated
Spread the cream cheese mixture on top of the graham cracker crust
Add a layer of sliced bananas over the cream cheese layer
Spread a sliced fresh strawberries over banana layer and spread drained pineapple chunks over strawberry layer
Gently spread Cool Whip over fruits layer
Refrigerate 3-4 hours or overnight
When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
Before serving drizzle with chocolate syrup, garnish with pecans or walnuts and maraschino cherries