In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated. Press the mixture evenly into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, continuing to mix until it’s well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread half of the cheesecake filling over your graham cracker crust. Arrange some banana slices evenly on top. Then, layer the remaining cheesecake filling over the bananas.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours (or overnight) to help it set beautifully.

Once set, top the cheesecake with remaining banana slices, drizzle with chocolate syrup, and dollop on some whipped cream.

Carefully run a knife around the edges of the springform pan before removing the sides. Slice the cheesecake and serve.