In a medium saucepan, combine sliced strawberries and sugar over medium heat. Cook for about 2-3 minutes until syrup forms, then puree and chill the mixture for later use.

Preheat your oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper to prevent sticking.

In a mixing bowl, combine crushed vanilla wafer cookies, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan.

Wrap the bottom of the pan in aluminum foil to ensure no water gets in during baking.

Using a stand mixer, beat the cream cheese until smooth. Add granulated sugar and banana cream pudding mix—continue mixing until well combined.

Mix in the mashed banana, sour cream, and vanilla extract.

With the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl as needed to incorporate everything evenly.

Pour the filling over the crust, then swirl in half of the prepared strawberry sauce.

Place your springform pan in a roasting pan, filling it with hot water until it reaches halfway up the sides of the springform pan.

Bake for 65-70 minutes. It's done when the edges are set and the center has a slight jiggle.

Remove from the oven and let it cool on a wire rack until room temperature. Refrigerate for at least 4 hours (overnight is best).

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