Preheat your oven to 350°F (175°C). Grab your favorite round baking pan (9-inch works wonderfully) and grease it lightly.

In a mixing bowl, prepare the chocolate cake mix according to the package instructions with water, vegetable oil, and eggs. Stir until just combined. Pour half of the batter into your prepared pan and set aside.

In another bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the sugar and continue mixing until fluffy. Add the vanilla extract and eggs one at a time, ensuring everything’s well combined. Fold in the Greek yogurt for a luscious texture.

Pour the cheesecake mixture over the first layer of cake in the pan, spreading it evenly.

Now, pour the remaining chocolate cake batter over the cheesecake layer.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 30 minutes before transferring it to the fridge for a couple of hours (or even overnight!).

Once chilled, place the cake on a serving platter. Top with sliced bananas, strawberries, and a generous dollop of whipped cream.

Drizzle with chocolate syrup and finish off with a few maraschino cherries.