Strawberry Banana Non Fat Greek Yogurt Cheesecake

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon (if using). Mix until the crumbs are evenly coated with the butter mixture.
3. Press the crumb mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers to create an even layer. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
4. In a large mixing bowl, whisk together the non-fat Greek yogurt, granulated sugar, all-purpose flour, eggs, and vanilla extract until smooth and creamy.
5. Gently fold in the mashed banana and diced strawberries until evenly distributed throughout the batter.
6. Pour the filling over the cooled graham cracker crust, spreading it out evenly with a spatula.
7. Place the springform pan on a baking sheet (to catch any potential drips) and bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
9. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
10. Before serving, garnish the cheesecake with additional diced strawberries and banana slices, and a dollop of whipped cream if desired.

Nutritional Information: