Start by mixing the crushed graham crackers, melted butter, and sugar together until it resembles wet sand. Press that mixture into the bottom of a 9-inch springform pan.

In a large bowl, mix the softened cream cheese and powdered sugar together until smooth. Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture. Add the vanilla extract and fold until combined.

Spread half of your filling evenly over the crust. Layer with banana slices and drained crushed pineapple. Add the rest of the cream cheese mixture and smooth it out. Chill in the fridge for at least four hours or overnight.

Before serving, scatter the chopped walnuts on top, drizzle with chocolate syrup, and finish with maraschino cherries.