In a large mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until all the crumbs are evenly coated.

Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. You might want to use the back of a measuring cup to ensure it’s even. Set it aside.

In a separate bowl, beat the cream cheese until it’s smooth and fluffy.

Gradually add in the powdered sugar, mixing until combined.

Then, fold in the heavy whipping cream, vanilla extract, mashed bananas, and lemon juice. Mix gently until everything is well incorporated.

Pour the cheesecake filling over the crust in the springform pan, spreading it evenly.

Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if you can resist the temptation.

When you’re ready to serve, remove the cheesecake from the fridge.

Drizzle the chocolate syrup over the top, then add a generous layer of whipped cream.

Decorate with banana slices and a few maraschino cherries for that iconic banana split look.

Once it’s beautifully decorated, it’s time to slice it up and watch the smiles appear as your guests dig in!