Prepare the Crust:
In a medium bowl, combine the graham cracker or chocolate cookie crumbs, melted butter, and sugar.
Press the mixture into the bottom of a 9×13-inch baking dish. Place in the refrigerator to chill.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Cake:
Spread half of the cream cheese mixture evenly over the crust.
Arrange sliced bananas over the cream layer, then top with the remaining cream mixture.
If using, add crushed pineapple over the second cream layer.
Chill:
Refrigerate the cake for at least 4 hours, or until firm.
Top and Serve:
Drizzle the top of the cake with hot fudge sauce and sprinkle with chopped nuts if desired.
Garnish with fresh cherries and extra banana slices before serving.
