In a saucepan over medium heat, combine the sliced strawberries and 2 tablespoons of sugar. Stir occasionally, cooking until the mixture thickens and syrup forms (about 5-7 minutes). Once done, blend into a puree and chill in the refrigerator.

Preheat your oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper for easy removal later.

In a bowl, mix the crushed vanilla wafer cookies, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of your prepared pan to form an even layer.

Wrap the outside of the springform pan with aluminum foil. This will help keep the water bath from leaking in while baking, creating a lovely, even texture.

In your mixer, beat the softened cream cheese until it’s creamy and smooth, then slowly add 1/2 cup of sugar and the banana pudding mix. Mix well. Stir in the mashed banana, sour cream, and vanilla.

Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Gently pour the filling over the crust and use a knife or skewer to swirl in half of the strawberry mixture for added flavor and design.

Place the springform pan into a larger roasting pan and carefully fill it with water until it reaches halfway up the sides of the springform pan. This water bath keeps the cheesecake moist during baking.

Bake for about 65-70 minutes, or until the edges are set but the center still has a slight jiggle. You want it to be golden and firm around the edges.

Once baked, turn off the oven and leave the cheesecake inside for about an hour to cool gradually (this step prevents cracking). Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Before serving, garnish with whipped cream, remaining strawberry sauce, fresh strawberries, and sliced bananas.