Ingredients:

For the base:
2 cups
graham cracker crumbs 1/2 cup unsalted butter, melted
For the cheesecake topping:
2 ounces cream cheese, softened
1 cup
granulated sugar 3 large eggs
1 1/2 teaspoon
vanilla extract cup
sour cream 1/2 cup mashed ripe bananas
1/4 cup all-purpose flour

For garnish:
1/4 cup
chocolate sauce 1/4 cup
caramel sauce
whipped banana sliced
​​maraschino cherries

Guide:

Prepare the crust: Mix the graham cracker crumbs with the melted butter and press into the bottom of a greased 9-inch springform pan. Leave to cool in the refrigerator while you prepare the filling.
Mix the filling: Mix the cream cheese and sugar until smooth. Add the eggs one by one and mix well. Add the vanilla extract, sour cream, mashed bananas and flour and mix briefly until well combined.
Layer and swirl: Add half of the cheesecake batter to the bottom. Drizzle with half of the chocolate caramel sauce. Add the remaining batter and add the remaining sauces for a marbled effect.
Refrigerate: Refrigerate the cheesecake for at least 4 hours or overnight.
Garnish and serve: Garnish with whipped cream, banana slices and maraschino cherries before serving.