Combine the graham cracker crumbs and melted butter in a bowl until fully incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust. Chill while you prepare the filling.

Beat the softened cream cheese in a large mixing bowl until it’s smooth and creamy. Then, pour in the sweetened condensed milk, mixing until the two ingredients are combined and silky.

Fold in the whipped topping gently until everything is airy and well-blended.

Spread the cheesecake mixture evenly over the chilled crust, ensuring it’s smooth and level.

Layer the sliced bananas, drained pineapple tidbits, and strawberries on top of the cheesecake. Press the fruit gently into the filling.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight, allowing it to set properly.

Top just before serving with a swirl of whipped topping, maraschino cherries, chocolate syrup, chopped nuts, and mini chocolate chips.

Slice with a sharp knife, wiping it clean between cuts to ensure each slice looks pristine and appetizing.