Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

Prepare the crust: In a medium bowl, mix together the graham cracker crumbs and melted butter until all the crumbs are moistened. Press the mixture firmly into the bottom of the prepared baking dish using the back of a measuring cup.

Bake the crust for 10 minutes, then remove from oven and let cool completely on a wire rack. This step helps the crust stay crisp when the filling is added.

Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape down the sides of the bowl as needed.

Add the powdered sugar and vanilla extract to the cream cheese. Mix on low speed until combined, then increase speed to medium and beat for another minute.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Let cool slightly before adding to the cream cheese mixture.

Stir the melted chocolate and mashed bananas into the cream cheese mixture until fully incorporated.

Gently fold in the whipped cream using a rubber spatula. Be careful not to overmix to keep the filling light and fluffy.

Spread the filling evenly over the cooled crust. Smooth the top with an offset spatula.

Refrigerate the cake for at least 2 hours, or preferably overnight, to allow it to set properly.

Before serving, decorate with banana slices, maraschino cherries, chopped nuts, chocolate syrup, and additional whipped cream.

Slice and serve immediately. Use a sharp knife dipped in hot water for clean cuts.