Tropical Kiwi Banana Cheesecake

1Preheat your oven to 325°F (160°C).

2In a medium bowl, combine the graham cracker crumbs (1½ cups), melted butter, and 1/4 cup sugar. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

3In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract (1 teaspoon) until smooth and creamy. Add the eggs (3 large) one at a time, mixing well after each addition. Stir in the sour cream (1 cup), mashed bananas, kiwi puree, and lemon juice (1 tablespoon) until fully incorporated.

4Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.

5Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

6Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.

7Before serving, whip the heavy cream (¼ cup) until soft peaks form and spread it over the top of the cheesecake. Decorate with sliced kiwis (2) and additional banana slices if desired.