In a saucepan over medium heat, combine the sliced strawberries and 2 tablespoons of granulated sugar. Bring to a boil, cooking for 2-3 minutes until syrup forms. Puree in a food processor, and chill while preparing the cheesecake.

Set your oven to 350°F (175°C) and line a 7-inch springform pan with parchment paper for easy release.

In a bowl, mix crushed vanilla wafers with 2 tablespoons of granulated sugar and melted butter. Press the mixture into the bottom of the springform pan evenly.

Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in during the baking process.

In a stand mixer, beat the softened cream cheese until smooth. Gradually add 1/2 cup of sugar and the banana cream pudding mix until well combined.

Add in the mashed banana, sour cream, and vanilla extract, mixing until fully incorporated.

With the mixer on low speed, add the eggs one at a time, ensuring each is fully mixed before proceeding to the next. Don’t over blend!

Pour the filling onto the crust, then drop spoonfuls of half the strawberry mixture on top. Use a knife to gently swirl the strawberry sauce into the filling—be careful not to overmix!

Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan; this will help create a creamy texture.

Bake for 65-70 minutes until the cheesecake is set and lightly golden on top. The center should still have a slight jiggle.

Remove the cheesecake from the water bath and allow it to cool on a wire rack. Once cooled, refrigerate for at least 4 hours (or ideally overnight) before serving.

When ready to enjoy, garnish with whipped cream, the remaining strawberry sauce, fresh strawberries, and banana slices.