Ingredients

For the Crust

2 cups crushed vanilla wafers or graham crackers
½ cup melted butter
¼ cup sugar

For the Cheesecake Base

16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream

For the Strawberry Crunch Layer

1 cup crushed golden Oreos
2 tbsp melted butter
½ cup fresh strawberries, chopped
½ cup strawberry glaze or preserves

For the Banana Pudding Layer

1 cup banana pudding (store-bought or homemade)
1 banana, sliced
½ cup whipped cream

For the Toppings

Fresh strawberries
Sliced bananas
Strawberry syrup
Crushed vanilla wafers

Instructions

Prepare the Crust

Mix the crushed vanilla wafers or graham crackers with melted butter and sugar until evenly combined. Press the mixture firmly into the bottom of a foil pan. Bake at 350°F (175°C) for 10 minutes, then allow the crust to cool completely.

Make the Cheesecake Base

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully incorporated. Pour the cheesecake batter over the cooled crust and bake for 35–40 minutes until set. Let cool completely.

Assemble the Layers

For the strawberry crunch side, sprinkle the crushed golden Oreos evenly over half of the cheesecake and drizzle with strawberry glaze, then scatter the chopped strawberries on top. For the banana pudding side, spread the banana pudding evenly over the other half, top with sliced bananas, and gently layer the whipped cream.

Add the Final Touches

Decorate with fresh strawberries and banana slices. Drizzle strawberry syrup over the top and sprinkle with crushed vanilla wafers for extra crunch.

Chill and Serve

Refrigerate for at least 2 hours before slicing to allow the layers to set beautifully. Serve chilled for the best flavor and texture.